Low Fat Mediterranean Eggplant (aubergine) Casserole

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 heat griller/broiler.
• 2 in saucepan, heat 2 tsp lowfat vegetable or chicken broth.
• 3 saute finely diced onion, diced garlic and pepper until soft.
• 4 add 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
• 5 remove from heat and set aside.
• 6 separate 4 egg whites.
• 7 mix together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
• 8 cut eggplant into 1/4 inch slices.
• 9 dip eggplant in eggwhite and then coat with seasoned breadcrumbs and place on prepared cookie sheet.
• 10 note: prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
• 11 grill until brown - about 5 minutes each side.
• 12 preheat oven to 425 degrees.
• 13 layer eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
• 14 top with nonfat mozzerella cheese and bake uncovered for 15 minutes.
• 15 note: top should be lightly brown and cheese bubbly.
• 16 enjoy!
• 17 note: i serve with a bed of rocket, feta and a tsp of balsamic vinegar.
• 18 note: garlic amount is personal preference.