Ingredients
nonstick cooking spray
olive oil (about 2 tablespoons) or nonstick cooking spray
1 large eggplant (about 1 pound), peeled if desired, cut into 3/8-inch slices
salt and freshly ground black pepper to taste
1/3 cup freshly grated parmesan cheese
2 large tomatoes, sliced about 1/4-inch thick
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 red bell pepper, seeded, chopped
8 ounce package sliced mushrooms, coarsely chopped if desired
2 cloves garlic, peeled, minced
1 can (8 ounces) no-salt-added tomato sauce
1/4 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 cup part-skim, low-moisture, shredded mozzarella cheese
Preheat the oven to 375 degrees.
Spray a baking sheet large enough to hold the eggplant slices in a single layer with nonstick
spray. Place the eggplant slices on the baking sheet and brush each slice with olive oil or spray
with nonstick spray. Sprinkle the top side with salt and pepper. Bake until slightly soft, about
15 minutes.
Meanwhile, spray a large baking dish lightly with nonstick spray and set aside. Transfer the baked
eggplant slices to the baking dish; arrange the slices in a single layer and sprinkle with the
Parmesan cheese. Put the tomato slices on top of the eggplant and return the dish to the oven.
While the eggplant bakes, heat the vegetables in a large skillet over medium heat. Add the onion,
red bell pepper, mushrooms and garlic and sauté until tender, about 5 minutes. Stir in the tomato
sauce, wine, basil, oregano, salt and parsley. Simmer about 5-7 minutes until the mixture is
slightly thickened and of a sauce consistency. Pour the sauce over the layer of eggplant and
tomatoes and bake, uncovered, about 15 minutes. Sprinkle with the mozzarella cheese and continue
baking until the cheese melts. Remove from the oven and let stand 5 minutes before serving.
Makes 6 servings.
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