Recipe: Eggplant Parmesan (low fat, Ladies Home Journal)

EGGPLANT PARMESAN

FOR THE EGGPLANT:
3 tbsp balsamic vinegar
1 tbsp plus 1 tsp olive oil, divided use
Salt
3/4 tsp sugar, divided use
1/2 tsp oregano
1/2 tsp fresh ground black pepper
1 1/2 lb eggplant, cut in 1/2-inch slices
FOR THE SAUCE:
1 cup chopped onion
1 1/2 tsp minced garlic
4 tbsp dry white wine, divided use
1 (14 to 16 oz) can stewed tomatoes
1 cup tomato, seeded, chopped
1/4 cup fresh basil
TO ASSEMBLE:
4 oz low fat mozzarella cheese, shredded
1 tbsp grated parmesan cheese
Basil sprigs for garnish

TO PREPARE THE EGGPLANT:
Heat oven to 400 degrees F. Coat large cookie sheet with vegetable cooking spray.

Combine vinegar, 1 tablespoon oil, 1/2 teaspoon each salt and sugar, the oregano and pepper in bowl. Brush both sides of eggplant vinegar mixture and arrange in single layer on cookie sheet. Bake 15 minutes per side or until fork-tender.

TO MAKE THE SAUCE:
Combine onions, garlic, remaining 1 teaspoon oil and 2 tablespoon wine in large non-stick skillet, stirring, over medium-high heat until onions are soft, 5 minutes.

Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 tablespoon wine, 1/2 teaspoon salt and remaining 1/4 teaspoon sugar. Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minutes. Makes 2 1/2 cups sauce.

TO ASSEMBLE AND BAKE:
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 2/3 cup mozzarella. Top with remaining eggplant, sauce and mozzarella and the Parmesan.

Cover with foil and bake 30 minutes. Uncover and bake and additional 15 to 20 minutes more, until bubbly. Let stand 15 minutes before serving for easier cutting. Garnish with basil sprigs.

Makes 6 servings
Source: Ladies Homes Journal, January 1995