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Eggplant Parmesan

Makes: 6  servings Prep 50 mins Bake 400°F 45 mins to 50 mins Stand 15 mins

Ingredients

  • 3 tablespoons  balsamic vinegar
  • 1 teaspoon  plus 1 teaspoon olive oil
  • 1 teaspoon  salt, divided
  • 3/4 teaspoon  sugar, divided
  • 1/2 teaspoon  dried oregano
  • 1/2 teaspoon  freshly ground pepper
  • Vegetable cooking spray
  • 1 large eggplant (1-1/2 lbs.), cut into 1/2-inch-thick slices
  • 1 cup  chopped onions
  • 1 1/2 teaspoons  minced garlic
  • 4 tablespoons  dry white wine, divided
  • 1 14 1/2 - 16 ounce can stewed tomatoes
  • 1 cup  seeded, chopped fresh tomato
  • 1/4 cup  chopped fresh basil
  • 4 ounces  shredded part-skim mozzarella cheese, divided
  • 1 tablespoon  freshly grated Parmesan cheese
  • Basil sprigs, for garnish

Directions

1. Heat oven to 400 degree F. Combine vinegar, 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon sugar, the oregano, and pepper in a bowl.

2. Lightly coat a large cookie sheet with cooking spray. Brush both sides of eggplant with vinegar mixture and arrange in a single layer on cookie sheet. Bake 15 minutes per side, until fork-tender.

3. Meanwhile, combine onions, garlic, 1 teaspoon oil, and 2 tablespoons wine in a large nonstick skillet; cook, stirring, over medium-high heat 5 minutes, until onions are softened.

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

5. Spoon one third of the sauce into a shallow 2-quart baking dish. Arrange half the eggplant over sauce. Spoon half of the remaining sauce over eggplant. Sprinkle with 2/3 cup of the mozzarella. Top with remaining eggplant, sauce, mozzarella, and Parmesan.

6. Cover dish with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes more or until bubbly. Let stand 15 minutes before serving for easier cutting. Garnish with basil sprigs, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)160,
  • Fat, total(g)8,
  • chol.(mg)14,
  • sat. fat(g)3,
  • carb.(g)18,
  • pro.(g)9,
  • sodium(mg)676,
  • Percent Daily Values are based on a 2,000 calorie diet