-
1
In a large nonstick skillet, add oil and place over medium-high heat until hot.
-
2
Add onions and garlic; saute; 5 minutes or until tender.
-
3
Add tomatoes, oregano and bay leaf.
-
4
Stir well.
-
5
Cover and cook about 25 minutes or until tomatoes are tender, stirring occasionally.
-
6
You may need to reduce the heat to medium or medium-low half way through the simmering.
-
7
Season with salt and black pepper to taste.
-
8
Remove from heat.
-
9
Discard bay leaf.
-
10
Put tomato mixture in processor or blender.
-
11
Process until smooth.
-
12
While the tomato sauce is cooking, dip eggplant slices in egg whites, dredge in breadcrumbs.
-
13
Place on rack of a broiler pan coated with cooking spray; broil 4 inches from heat about 3 minutes on each side.
-
14
Spread a thin layer of tomato sauce over the bottom of a 11 x 7 x 2 inch baking dish or a square dish.
-
15
Arrange eggplant slices on tomato mixture, spoon another layer of tomato sauce, then sprinkle some mozzarella cheese and parmesan cheese.
-
16
Lay another layer of eggplant slices, tomato sauce and two cheeses, repeat until all the ingredients have been used up.
-
17
You will have 3 layers in total.
-
18
Bake at 400F (200C) degrees for 10 minutes.
-
19
Lower the oven temperature to 350F (180C) F, continue to bake for another 25 to 30 minutes, until bubbly and the cheese melts and becomes very brown.
-
20
Remove from the oven and cool for a few minutes.
-
21
Serve warm.
