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
LIGHT TOMATO SAUCE
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
Hamburgers:
Adjust oven rack to upper portion of oven and preheat to 425F.
Lightly grease a shallow baking pan with vegetable cooking spray; set
aside.
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.
TOMATO SAUCE:
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.
Print This Recipe
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