Shelly's Recipe

EGGPLANT PARMIGIANA

Category: Eggplant

Cooking sprayed with nonstick cooking spray
2 tsp olive oil
1 1/2 cups onions, chopped vine
2 clove garlic, minced
2 cups canned whole tomatoes
1/2 tsp oregano
1/8 tsp pepper
1 bay leaf
3/4 lb eggplant, 1/2 inch slices, unpeeled
1 egg white, lightly breaten
1/2 cup seasoned fine breadcrumbs
3/4 cup ripe olives, sliced
1/4 cup parmesan cheese, grated
1/4 cup shredded mozzarella cheese

Coat skillet with cooking spray and oil. Saute onions and garlic until tender. Add next 4 ingredients. Cover and simmer 15 minutes. Remove from heat. Discard bay leaf and process tomato mixture in blender until smooth. Place half the tomato mixture in a 13x9 inch baking pan coated with cooking spary and set aside. Dip eggplant slices in beaten egg white and dredge in breadcrumbs. Arrange eggplant slices on top of tomato mixture in pan. Pour rest of tomato mixture on eggplant slices. Sprinkle with olives and cheese. Bake at 375 for 35 minutes.