Broiled Eggplant Parmigiana

1 ts Olive Oil

1 1/2 c Minced Onions

2 cl Garlic Minced

3 md Unpeeled Tomatoes (About

1 1/2 Lb.) Quartered

1/2 ts Oregano

1/2 c Dry Breadcrumbs

1/8 ts Pepper

1 Bay Leaf

1/4 ts Salt

1 (3/4 Lb.) Unpeeled Eggplant

Cut Into 12 (1/2 in.) Slices 1 Egg White Slightly Beaten

1/2 c Grated Parmesan

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 & Bake An Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.)