Balsamic Eggplant Parmesan
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Loading ...recipe ingredients
3 Tbsp. balsamic vinegar
4 tsp. olive oil
1 tsp. salt
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
recipe directions
Preheat oven to 400*F. Combine vinegar, 1 tablespoon of the oil, 1/2 teaspoon each salt and sugar, the oregano and pepper in bowl. 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, 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 high 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 to 20 minutes more, until bubbly. Let stand 15 minutes before serving for easier cutting.
Other Suggested Recipes:
- Eggplant Parmesan (2)
- Eggplant Parmesan
- Eggplant Parmesan Pizza
- Baked Eggplant with Cheese
- Pasta with Eggplant Sauce
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 162 | 8 | 4 | 7 | 4 | 474 | 16 | 3 |
This is the most amazing, most delicious recipe ever! I get rave reviews every time I make it.
This was so simple and elegant. My husband and I fought over the leftovers!
I have made this several times and just love it!! I may never make it the old way again. The flavor is incredible.
This is great. Fast, simple, delicious and filling.
Delicious! My husband and I absolutely love it. Freezes great, too.
I made this meal last night for dinner, it was GREAT!!! My familys not big on veggies but this was a hit.
I made this for a work picnic and everyone LOVED it. It is delicious and fairly simple to make!!!
This was awesome! Are you sure it is good for you? Seriously, my boyfriend and I loved it!
This recipe is outstanding. It is even good without the cheese!
I made this for my husband to convince him that low fat/calorie dinners did not have to be tasteless. He kept saying, “Are you sure this is even good for you?” I served it over multigrain pasta and he just absolutely loved it! As did I! We will definitly be making this again!
This was the best eggplant parmesean I have ever had! I made it alst night, and it was a huge hit! This will definitely get put at the top of my favorite recipes.
VERY YUMMY!!!!! I can’t wait to make it again!
I made this last night and it was delicious. Although very time consuming I’m sure I will make it again. The prep took alot of time. I didn’t put it in the oven as long as the recipe said because everything was already cooked. I didn’t think my fiance’ would like it at all, not being big on veggies, but he raved over it. I can’t believe it’s good for you either. Very flavorful!
I’ve made this twice. Love it!!
Hands down the best recipe I’ve made from this site. I’ve been making it for about a decade! It never ceases to impress!!! So delicious.
Made this last night it was delicious,everyone loved includin my 11 year old who hates vegies!
This was wonderful and is currently my favorite way to eat eggplant. I like it better than many of the eggplant dishes I’ve gotten in restaurants. It is very yummy.