Garlic Oregano Vegetable oil

Garlic Oregano Vegetable oil

Ingredients:
2 medium onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon nutmeg
2 tablespoons chopped parsley
1 1/4 cups canned tomatoes
1/2 cup white wine
2 egg whites
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese

Directions:
Pare eggplant and cut into 1/2−inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse and
dry thoroughly. Brown meat in vegetable oil with onions and garlic. Drain off the fat. Add salt,
seasonings, parsley, tomatoes and wine. Cover and cook slowly for 30 minutes. Cool. Mix in unbeaten
egg whites and half of the crumbs. Brown the eggplant slices in vegetable oil. Sprinkle bottom of a 13 x
9−inch baking dish with remaining crumbs. Cover with the eggplant. Spoon meat mixture over the
eggplant. Pour Sauce over this mixture. Top with cheese and bake at 350 degrees F for 45 minutes.
Sauce