Low Fat Mediterranean Eggplant (Aubergine) Casserole

Name: Low Fat Mediterranean Eggplant (Aubergine) Casserole
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 onion; 5 garlic cloves; 2 teaspoons fat-free vegetable broth; 800 g diced tomatoes with juice; 2 teaspoons italian seasoning; 1/2 teaspoon pepper; 7 tablespoons fresh basil; 1 1/2 cups breadcrumbs; 1/4 cup parmesan cheese; 4 egg whites; 1 1/4 cups mozzarella cheese; 2 large eggplants

Submitted by mickeydownunder

"Mediterranean dishes ALWAYS appeal to me! ESPECIALLY is they are THIS light and tasty! My inspiration came from the net! Look forward to the first review I get!"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 8

ingredients

1 onion
5 garlic cloves
2 teaspoons fat-free vegetable broth
800 g diced tomatoes with juice
2 teaspoons italian seasoning
¹⁄₂ teaspoon pepper
7 tablespoons fresh basil
1 ¹⁄₂ cups breadcrumbs
¹⁄₄ cup parmesan cheese
4 egg whites
1 ¹⁄₄ cups mozzarella cheese
2 large eggplants

directions

HEAT GRILLER/BROILER.
In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
SAUTE finely diced onion, diced garlic and pepper until soft.
ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
REMOVE from heat and set aside.
SEPARATE 4 egg whites.
MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
CUT eggplant into 1/4 inch slices.
DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
GRILL until brown - about 5 minutes each side.
PREHEAT oven to 425 degrees.
LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
NOTE: Top should be lightly brown and cheese bubbly.
ENJOY!
NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
NOTE: Garlic amount is personal preference.

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RECIPE SUBMITTED BY

mickeydownunder

ADELAIDE, 0

<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>

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