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Eggplant Parmesan

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


Heat oven to 400F. Combine vinegar, 1 tablespoon 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 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 tablespoon wine in large non-stick skillet, stirring, over medium-high heat until onions are sfot, 5 minutes.

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.

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.

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.


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