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Eggplant Parmesan

1 onion, chopped
3 garlic cloves, minced
1 green pepper, chopped
1/2 cup vegetable broth
4 cups chopped tomatoes
12 ounce can tomato paste
1 teaspoon oregano
1 teaspoon basil
pepper to taste
2 small eggplants
1/2 cup whole wheat flour
3 egg whites beaten
1/4 cup vegetable broth
1 cup bread crumbs
2 cups fat fee Parmesan cheese

Preheat oven to 475: F. In large nonstick saucepan over medium
heat, saute onions, garlic and green peppers in broth for 5 minutes
or until tender. Add tomatoes, tomato paste, basil, oregano and
pepper; reduce heat to low and simmer, covered, for 45 minutes.
Meanwhile, prepare eggplant. Cut eggplant in half. Place in nonstick
baking dish face down. Bake for 15 minutes. Remove from oven and
when eggplant is cool enough to handle, slice into lengthwise pieces
about 1/2 inch thick. In two separate bowls place flour in one and
egg whites in the other. Dip eggplant slices in agates then into
flour to coat both sides. In large nonstick skillet over high heat,
saute eggplant in broth until crisp. In 8" x 8" nonstick deep baking
dish, pour 1/4 of tomato mixture in bottom of dish, then add a
layer of eggplant slices. Cover with a layer of sauce, a layer of
bread crumbs, a layer of Parmesan cheese. Repeat layering. Bake
for 30 to 40 minutes. Serve hot. Makes 8 servings.


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