Ingredients: |
Ingredients: 3 tbsp. balsamic vinegar
4 tsp olive oil
1 tsp salt
3/4 tsp sugar, divided
1/2 tsp oregano
1/2 tsp black pepper
1 large eggplant (1 1/2 lb.), cut into 1/2 inch thick slices
1 cup chopped onion
1 1/2 tsp minced garlic
4 tbsp dry white wine, divided
1 can (14 1/2 or 16 oz.) stewed tomatoes
1 cup seeded, chopped tomato
1/4 cup chopped fresh basil
4 ounces shredded mozzarella cheese
1 tbsp grated parmesan cheese
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Directions: |
Directions:Preheat oven to 400º. Combine vinegar, 1 tablespoon of oil, 1/2 teaspoon each salt and sugar, the oregano and pepper in bowl. Coat large cookie sheet with 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, 1 teaspoon oil and 2 tablespoons wine in large nonstick skillet; cook, stirring, over medium-high heat until onions are soft, 5 minutes. Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 tablespoons wine, 1/2 teaspoon salt and 1/4 teaspoon sugar. Bring to boil over hight heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minutes. 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 with 2/3 cup mozzarella. Top with remaining eggplant, sauce and mozzarella and the parmesan. Cover with foil and bake 30 minutes. Bake uncovered 15-20 minutes more, until bubbly. Let stand 15 minutes before serving for easier cutting.
Number Of Servings: 6
Preparation Time: 1 hr, 15 min |
This recipe for Balsamic Eggplant Parmesan is from