Make sure that you shop ahead to ensure you
have all of the ingredients for this delightful low fat balsamic eggplant
parmesan recipe.
3 Tbsp. balsamic vinegar
4 tsp. olive oil
1 tsp. salt
3/4 tsp. sugar, divided
1/2 tsp. oregano
1/2 tsp. freshly ground pepper
1 large eggplant (1 1/2 lb.), cut into 1/2-inch-thick slices
1 cup chopped onions
1 1/2 tsp. minced garlic
4 Tbsp dry white wine, divided
1 can (14 1/2 or 16 oz.) stewed tomatoes
1 cup seeded, chopped tomato
1/4 cup chopped fresh basil
4 ounces shredded part-skim mozzarella cheese, divided
1 Tbsp. grated Parmesan cheese
Preheat oven to 400*F. Combine vinegar, 1 tablespoon
of the oil, 1/2 teaspoon each salt and sugar, the oregano and pepper
in bowl. Coat large cookie sheet with vegetable cooking spray. Brush
both sides of eggplant with vinegar mixture and arrange in single layer
on cookie sheet. Bake 15 minutes per side or until fork-tender. Combine
onions, garlic, 1 teaspoon oil and 2 tablespoons wine in large nonstick
skillet; cook, stirring, over medium-high heat until onions are soft,
5 minutes. Stir in stewed tomatoes with their liquid, chopped tomato,
basil, remaining 2 tablespoons wine, 1/2 teaspoon salt and 1/4 teaspoon
sugar. Bring to boil over high heat; reduce heat and simmer uncovered,
stirring occasionally to break up tomatoes, 10 minutes. Spoon one third
of the sauce into shallow 2-quart baking dish. Arrange half the eggplant
over sauce. Spoon half the remaining sauce over eggplant. Sprinkle with
2/3 cup mozzarella. Top with remaining eggplant, sauce and mozzarella
and the Parmesan. Cover with foil and bake 30 minutes. Bake uncovered
15 to 20 minutes more, until bubbly. Let stand 15 minutes before serving
for easier cutting.
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