Mediterranean Eggplant Casserole

Mediterranean Eggplant Casserole


(3 votes) 4 3

This Mediterranean style casserole is delicious and any vegetarian would love this.

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  • 2 tsp. olive oil
  • 1 onion, halved and sliced
  • 3 cloves garlic, minced
  • 1 tsp. oregano, dried
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 lb. tomatoes, chopped
  • 3 tbs. fresh basil, sliced
  • 1 C. dry bread crumbs, seasoned
  • 1/4 C. grated Parmesan cheese, divided
  • 3 egg whites, lightly beaten
  • 1 C. mozzarella cheese, shredded
  • 2 lg. or 2 1/2 lb. eggplant, peeled and cut crosswise into 3/8" thick slices

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Prepare a cookie sheet with fat free cooking spray and set aside. Mix breadcrumbs with 2 Tbs. of Parmesan cheese. Beat egg whites with 1/2 tsp. salt. Dip eggplant slices in egg whites, coat with seasoned breadcrumbs. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.

In a non-stick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt, and pepper. Cook for one minute. Add tomatoes, increase heat to high, and cook until thickened, about 10-12 minutes. Remove from heat and add basil.

Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown. Preheat oven to 425 degrees. Layer eggplant slices in a 1 1/2 qt. baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake uncovered until cheese is bubbly, 10-15 minutes.

Cal 249; Pro 13 g; Fat 8 g; Chol 17 mg; Carbs 34 g Sod 1,287 mg; Fiber 7 g; sugar 11 g

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