1 tsp olive oil
1 1/2 cup minced onions
2 cl garlic minced
3 medium unpeeled tomatoes (about
1 1 1/2 lb.) quartered
1/2 tsp oregano
1/2 cup dry breadcrumbs
1/8 tsp pepper
1 bay leaf
1/4 tsp salt
1 (3/4 lb.) unpeeled eggplant
1 cut into 12 (1/2 in.)
1 slices
1 egg white slightly beaten
1/2 cup grated parmesan
Directions
Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place
Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min.
OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf.
Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From
Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife
Blade. Process Until Smooth. Put Into A 12 X 8 X2 in. Baking Dish.
Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On
Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From
Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato
Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An
Additional 5 Min. OR Until Lightly Browned.
(Fat 3.5. Chol. 6.)
Servings: 6 servings
Broiled Eggplant Parmigiana Recipe brought to you by Recipe Ideas
Categories: Eggplant; Grilling; Italian; Vegetable
The History of Recipes
Academics have proved the existance of recipes way back into ancient history, at least as far into history as ancient Egypt, and quite possibly further than that. Having said that, sadly, these early records were just primitive pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During the time of the Roman Empire a man called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and desserts, a very modern way of dining. Aspicius also informs us how the ancient Romans were skilled in the use of many different spices, including many that are still in use today for example basil, rue and dill. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new foods and spices led to an outbreak in books on cookery, most of which still exist in private collections. By the arrival of the 20th century, cooking publications are in great demand, mostly as a result of more people being able to read, people having increased free time and having more money to spend. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Broiled Eggplant Parmigiana recipe.
