Eggplant Parmesan - Low-cal

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Title: EGGPLANT PARMESAN - LOW-CAL
Categories: Cheese, Main dish, Vegetables, Garlic
Yield: 6 servings

3 tb Balsamic vinegar
1 tb Olive oil -- plus
1 ts Olive oil
Salt
3/4 ts Sugar -- divided
1/2 ts Oregano
1/2 ts Fresh ground pepper
1 1/2 lb Eggplant -- cut in 1/2"
Slices
1 c Onion -- chopped
1 1/2 ts Garlic -- minced
4 tb Dry white wine -- divided
16 oz Stewed tomatoes -- or 14
oz Can
1 c Tomato -- seeded, chopped
1/4 c Fresh basil
4 oz Mozzarella cheese, lowfat --
Shredded
1 tb Grated parmesan cheese
Basil sprigs -- for garnish

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

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

3. Combine onions, garlic, 1 teaspoon oil and 2
tablespoon wine in large non-stick skillet, stirring,
over medium-high heat until onions are sfot, 5 minutes.

4. Stir in stewed tomatoes with their liquid, chopped
tomato, basil, remaining 2 tablespoon 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. Makes 2 1/2 cups sauce.

5. 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 mozzerlla. Top with remaining
eggplant, sauce and mozzarella and the Parmesan.

6. 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.
Garnish with basil sprigs.

Recipe By : Ladies' Homes Journal - January 1995

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