Ingredients:
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 onions, chopped
1 tablespoon garlic, minced ( I like a lot, you may use less)
4 tablespoons dry white wine, divided ( or use other liquid, such as water)
1 (14 ounce) cans stewed tomatoes, no added oil
1 cup fresh tomatoes, seeded and chopped
1/4 cup fresh basil or 2 tablespoons dried basil
1 cup lowfat mozzarella cheese, shredded
1 tablespoon grated parmesan cheese
Directions:
Preheat oven to 400 F.
Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
Coat large cookie sheet with vegetable cooking spray.
Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
Bake 15 minutes per side or until fork-tender.
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.
Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
Makes approximately 2 1/2 cup sauce.
Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
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 on half of the mozzarella.
Layer again with remaining eggplant, sauce and mozzarella.
Top with 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.
Enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 75 min.