Hamburgers Parmigiana
	1/4 cup    minced scallions
	1 tbs      fresh basil -- minced
	           OR 1 tsp dried basil -- crumbled
	1 tbs      Italian parsley -- minced
	1 1/2 tbs  parmesan cheese -- fresh grated
	1/4 tsp    nutmeg -- fresh grated
	1/2 tsp    fresh ground black pepper
	1 cup      dry bread crumbs -- fine
	2          large egg whites
	1 1/2      pounds ground beef, extra lean
	1 tbs      water
	3/4 cup    tomato sauce -- (recipe follows)
	6          thin slices mozzarella cheese, part skim milk
	2 tbs       olive oil
	1/3 cup     red onion -- finely minced
	1/3 cup     peeled carrots -- finely minced
	1 1/2 tsp   garlic -- minced
	1 28 oz can Italian plum tomatoes -- coarsely chopped
	1/2 tsp     coarse salt
	1/2 tsp     fresh ground black pepper
	1 tsp       sugar
	2 tbs       fresh basil -- minced
	OR 2 tsp    crumbled dried basil
	Adjust oven rack to upper portion of oven and preheat to 425F.
	Lightly grease a shallow baking pan with vegetable cooking spray; set
	In a deep bowl, combine scallions, basil, parsley, Parmesan cheese,
	nutmeg, pepper, and 1/2 cup bread crumbs. Stir in 1 egg white.
	Add meat and mix well. Shape into 6 oval patties.
	In a small bowl, beat remaining egg whites with water. Place remaining
	1/2 cup bread crumbs on a piece of wax paper. Dip patties in egg white
	mixture and thoroughly coat with bread crumbs. Place in prepared pan and
	bake until coating is crisp and lightly golden, about 15 minutes.
	Remove from oven and spoon 2 tablespoons of tomato sauce over each patty.
	Place one slice of cheese on top of each and return to oven. Bake until
	sauce begins to bubble and cheese is melted, about 5 minutes. Transfer
	to platter and serve.
	In a 12-inch skillet, heat oil over medium heat. Turn heat to
	low; add
	onion and carrot. Cook, stirring constantly, until soft but not brown, 
	about 4 minutes. Add garlic and continue to cook for an additional minute. 
	Stir in tomatoes, salt, pepper, sugar, and basil. Turn heat to high and 
	bring to a boil. Reduce heat to medium and cook, stirring frequently, 
	until slightly thickened, about 25 minutes. Remove from heat, cover pan, 
	and let sauce rest for at least 1 hour before using.

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