Balsamic Eggplant (aubergine) Parmesan

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper
• sugar
• 1/2 teaspoon oregano
• 2 medium eggplants, cut in 1/2 inch slices, peel if desired
• 1 cup onion, chopped
• 1 tablespoon garlic, minced (i like a lot, you may use less)
• 4 tablespoons dry wine, divided (or use other liquid, such as water)
• 1 (14 ounce) can stewed tomatoes, no added oil
• 1 cup fresh tomato, seeded and chopped
• 1/4 cup fresh basil or 2 tablespoons dried basil
• 1 cup lowfat mozzarella cheese, shredded
• 1 tablespoon grated parmesan cheese

Recipe

• 1 preheat oven to 400°f.
• 2 combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
• 3 coat large cookie sheet with vegetable cooking spray.
• 4 brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
• 5 bake 15 minutes per side or until fork-tender.
• 6 combine onions, garlic, and 2 tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
• 7 stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
• 8 bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
• 9 makes approximately 2 1/2 cup sauce.
• 10 note: in a pinch i have used canned spaghetti sauce, and it worked just fine.
• 11 spoon one third of the sauce into shallow 2-quart baking dish.
• 12 arrange half the eggplant over sauce.
• 13 spoon half the remaining sauce over eggplant.
• 14 sprinkle on half of the mozzarella.
• 15 layer again with remaining eggplant, sauce and mozzarella.
• 16 top with parmesan.
• 17 cover with foil and bake 30 minutes.
• 18 bake uncovered 15 to 20 minutes more, until bubbly.
• 19 let stand 15 minutes before serving for easier cutting.
• 20 enjoy!