Ingredients: |
Ingredients: 3 tbsp. balsamic vinegar
1 tbsp. plus 1 tsp. olive oil &
3/4 tsp. sugar, divided
1/2 tsp. oregano & 1/2 tsp. freshly ground pepper
1 large eggplant (1 1/2 lb.), cut into 1/2-inch thick slices
1 cup chopped onions
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 part-skim mozzarella cheese, divided
1 tbsp. grated Parmesan cheese Basil
Basil sprigs, for garnish
Salt to to your taste
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Directions: |
Directions:1. Heat oven to 400ºF. Combine vinegar, 1 tbsp. oil, 1/2 tsp each salt and sugar, the oregano and pepper in bowl.
2. 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.
3. Combine onions, garlic, 1 tsp. oil and 2 tbsp. wine in large nonstick skillet; cook, stirring, over medium-high heat until onions are soft, 5 minutes.
4. 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 a 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 1/3 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. Towpath remaining eggplant, sauce, mozzarella and the Parmesan.
6. Cover with foil and bake 30 minutes, then bake uncovered 15-20 minutes more, until bubbly. Let stand 15 minutes before serving for easier cutting. Garnish with basil sprigs. |
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