Mediterranean Eggplant Casserole Recipe 
Easy and Delicious Casserole Recipes for Everyday Cooking

 

Mediterranean Eggplant Casserole

2 teaspoons olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 teaspoon oregano, dried
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds tomatoes, chopped
3 tablespoons fresh basil, sliced
1 cup dry bread crumbs, seasoned
1/4 cup grated Parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 large or 2 1/2 pounds eggplant, peeled and cut crosswise into 3/8 inch thick slices

Prepare a cookie sheet with fat free cooking spray and set aside. Mix bread crumbs with 2 tablespoons of Parmesan cheese. Beat egg whites with 1/2 teaspoons salt. Dip eggplant slices in egg whites, coat with seasoned bread crumbs.

Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened.

Add oregano, 1 teaspoon salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes. Remove from heat and add basil.

Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.

Preheat oven to 425F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake uncovered until cheese is bubbly, 10 to 15 minutes.



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