Balsamic Eggplant Aubergine Parmesan
This is so good! I love the flavors and i hope you do too! i got this off the internet (i don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!
Steps
Preheat oven to 400f.
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.
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 w.
Ingredients
balsamic vinegar, olive oil, salt and pepper, sugar, oregano, eggplants, onion, garlic, dry white wine, stewed tomatoes, fresh tomato, fresh basil, lowfat mozzarella cheese, parmesan cheese