Balsamic Eggplant (Aubergine) Parmesan

Sharon123's Note:

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!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper
• sugar
• ½ teaspoon oregano
• 2 medium eggplants , cut in 1/2 inch slices, peel if desired
• 1 cup onion , 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) can stewed tomatoes , no added oil
• 1 cup fresh tomato , seeded and chopped
• ¼ cup fresh basil or 2 tablespoons dried basil
• 1 cup lowfat mozzarella cheese , shredded
• 1 tablespoon grated parmesan cheese

Directions:

1. Preheat oven to 400°F.
2. Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
3. Coat large cookie sheet with vegetable cooking spray.
4. Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
5. Bake 15 minutes per side or until fork-tender.
6. 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.
7. Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
8. Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
9. Makes approximately 2 1/2 cup sauce.
10. Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
11. Spoon one third of the sauce into shallow 2-quart baking dish.
12. Arrange half the eggplant over sauce.
13. Spoon half the remaining sauce over eggplant.
14. Sprinkle on half of the mozzarella.
15. Layer again with remaining eggplant, sauce and mozzarella.
16. Top with parmesan.
17. Cover with foil and bake 30 minutes.
18. Bake uncovered 15 to 20 minutes more, until bubbly.
19. Let stand 15 minutes before serving for easier cutting.
20. Enjoy!

Reviews

[Balance_is_essential]

YUMMY! We are new to eating eggplant so I am pretty careful about which recipes to try - this one was GREAT! I had one large eggplant (which I think was enough) and added probably 3 cups of mushrooms to the onion mixture (because I needed to use them up) - we loved it! And it really is only 3 points - woo hoo! Thanks for sharing!!!

[TheKatsiki]

I'm not an eggplant lover, but this was great! I used canned tomatoes instead of fresh and it worked fine. I used an 8x8 pan and it layered more like a lasagna than parm for me.... but we enjoyed it. There are a lot of dishes, but it's worth it!

[Cooks4_6]

I am always searching for a great Eggplant recipe that is not fried, and this fit the bill. The flavor is wonderful! I used leftover sauce from another night instead of making the sauce here, but loved the addition of balsamic vinegar to a traditional eggplant parmesan. Devine!