Recipe - Eggplant Parmesan - Low-Cal

3 tablespoon Balsamic vinegar
1 tablespoon Olive oil plus
1 teaspoon Olive oil
Salt
Three fourths teaspoon Sugar divided
One half teaspoon Oregano
One half teaspoon Fresh ground pepper
1 One half pound Eggplant cut in 1/2"
Slices
1 cup Onion chopped
1 One half teaspoon Garlic minced
4 tablespoon Dry white wine divided
16 ounce Stewed tomatoes or 14
ounce Can
1 cup Tomato seeded, chopped
One fourth cup Fresh basil
4 ounce Mozzarella cheese, lowfat
Shredded
1 tablespoon Grated parmesan cheese
Basil sprigs for garnish

1. Heat oven to 400F. Combine vinegar, 1 tablespoon oil, One half 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 forktender.

3. Combine onions, garlic, 1 teaspoon oil and 2 tablespoon wine in large
nonstick skillet, stirring, over mediumhigh heat until onions are sfot, 5
minutes.

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

5. Spoon one third of the sauce into shallow 2quart 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini