Recipe - Eggplant Parmesan 2

1 1lb eggplant, cut crosswise
into 1/4inch slices
One fourth cup Dry white wine
One half tablespoon Basil
One half tablespoon Oregano
1 cn (16. oz) unsalted tomato
sauce
1 cn (14/15oz) unsalted minced
tomatoes
One half cn (6oz) tomato paste
1 lg Clove garlic, minced
2 tablespoon Water
1 Egg white, lightly beaten
One half cup Wholegrain dry breadcrumbs*
1 teaspoon Italian blend seasoning
2 tablespoon Fresh grated Parmesan
1 One half cup Shredded
reducedfat/fatfree
Mozzarella cheese combo

Place cut or sliced up eggplant in 4 equal stacks on a dishtowel or paper towels;
set a large dinner plate on top of the eggplant and stack books or another
heavy object atop to help squeeze out moisture, about 30 minutes.
Meanwhile, combine next 7 ingredients in saucepan and bring to boil;
reduce heat and simmer, uncovered, about 20 minutes.
Spray a large cookie sheet with cooking spray. Combine breadcrumbs,
Italian seasoning, and Parmesan in a shallow dish big enough around for the
eggplant slices to fit into. In another similar dish, combine egg white
and water. Dip eggplant slices in egg white mixture and then dredge in
crumb mixture. Broil half of the eggplant on prepared cookie sheet 5
minutes on each side or until browned. Pour half (see note) of the tomato
mixture into a greased 8" or 9" glass or ceramic dish or stainless pan.
Arrange broiled eggplant atop sauce. Broil remaining eggplant.
While the eggplant is broiling, sprinkle half the Mozzarella over
eggplant in the pan. Top with remaining sauce. Arrange second batch of
eggplant over that, and top with remaining cheese. Bake at 350 degrees
about 30 minutes or until bubbly. Let stand 5 minutes before serving.
NOTE: This recipe is very saucy. You might considering reducing the
tomato sauce to just 8 ounces, or preparing as directed and taking out 1/2
to Three fourths before using in the recipe and saving it for some other purpose.

* I make my own wholegrain breadcrumbs by saving end crusts from my
wholegrain breads or any pieces that get too stale to eat. I put them on a
cookie sheet and dry them in a very slow oven. When completely dry, I
throw them in a bag and store until I have many slices to work with. Then I
break the slices in chunks and throw them in my blender until in fine
crumbs. Then I store airtight.

Posted to Digest eatlf.v096.n197

Date: Wed, 23 Oct 1996 22:45:27 0700

From: Gretchen Gregory livrite@aa.net