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Ingredients

• 1 x 1-lb aubergine, cut crosswise into 1/4-inch slices
• 1/4 c. Dry white wine
• 1/2 Tbsp. Basil
• 1/2 Tbsp. Oregano
• 1 can (16. ounce) unsalted tomato sauce
• 1 can (14/15-ounce) unsalted diced tomatoes
• 1/2 can (6-ounce) tomato paste
• 1 lrg Clove garlic, chopped
• 2 Tbsp. Water
• 1 x Egg white, lightly beaten
• 1/2 c. Wholegrain dry breadcrumbs*
• 1 tsp Italian blend seasoning
• 2 Tbsp. Fresh grated Parmesan
• 1 1/2 c. Shredded reduced-fat/fat-free Mozzarella cheese combo

Description

Place Sliced Aubergine In 4 Equal Stacks On A Dishtowel Or Possibly Paper Towels; Set A Large Dinner Plate On Top Of The Aubergine And Stack Books Or Possibly Another Heavy Object…

Cook Eat Share