¼ cup Mazola* Rightblend!™ Canola & Olive Oil Blend, divided
1 small onion, thinly sliced
2 garlic cloves, minced
1 tsp dried oregano leaves
¾ tsp salt, divided
¾ tsp pepper, divided
1 cup canned diced tomatoes, drained
1 large eggplant, sliced into ½” thick rounds
3 cartons of Naturegg™ Simply Egg Whites™, well shaken
1 cup Black Diamond Shredded Italiano, divided
½ cup Lactantia 5% light cream
Preheat the oven to 375°F.
Heat 1 tbsp of oil in a large, ovenproof, nonstick skillet set over medium heat. Add the onion, garlic, oregano, ½ each of salt and pepper. Cook, stirring often, for 5 minutes or until vegetables are tender. Add the tomatoes and cook for 2 minutes; transfer to a plate. Set Aside.
Return nonstick empty skillet to heat and add half of the remaining oil. Brown the eggplant (in batches and adding more oil as needed) for 3 minutes per side. Remove skillet from heat and arrange eggplant in a single layer over the bottom of the skillet. Season with remaining salt and pepper. Scatter the tomato mixture evenly over the eggplant.
Meanwhile, in a bowl, whisk the egg whites with ¾ cup of Black Diamond Shredded Italiano and the cream. Pour evenly over the eggplant mixture. Bake for 25 minutes or until set.
Remove from oven and sprinkle with remaining cheese. Let stand for 5 minutes before slicing into wedges.