Preheat oven to 425F.
grease a shallow baking pan with nonstick cooking spray; set
In a deep bowl, combine green onions, basil, parsley, Parmesan cheese,
nutmeg, pepper, and 1/2 cup bread crumbs. Stir in 1 egg white.
Add the ground beef
and mix well. Shape into 6 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
mixture and thoroughly coat with bread crumbs. Place in prepared
bake until coating is crisp and lightly golden, about 15 minutes.
from oven and spoon 2 tablespoons of tomato sauce over each patty.
one slice of mozzarella cheese on top of each patty and return to oven. Bake until
begins to bubble and cheese is melted, about 5 minutes. Transfer
platter and serve.
In a 12-inch skillet, heat oil over medium heat. Turn heat to
onion and carrot. Cook, stirring constantly, until soft but not
about 4 minutes. Add garlic and continue to cook for an additional
minute. Stir in tomatoes, salt, pepper, sugar, and basil. Turn
high and bring to a boil. Reduce heat to medium and cook, stirring
frequently, until slightly thickened, about 25 minutes. Remove
cover pan, and let sauce rest for at least 1 hour before using.
Recipe adapted from : Lean Italian Cooking by Anne Casale