Receta Eggplant Parmesan Low Cal
Ingredientes
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Direcciones
- Heat oven to 400F. Combine vinegar, 1 Tbsp. oil, 1/2 tsp. each salt and sugar, the oregano and pepper in bowl.
- Coat large cookie sheet with vegetable cooking spray. Brush both sides of eggplant vinegar mix and arrange in single layer on cookie sheet.
- Bake 15 min per side or possibly till fork-tender.
- Combine onions, garlic, 1 tsp. oil and 2 Tbsp. wine in large non-stick skillet, stirring, over medium-high heat till onions are sfot, 5 min.
- Stir in stewed tomatoes with their liquid, minced 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 min.
- Makes 2 1/2 c. sauce.
- Spoon one third of the sauce into shallow 2-qt baking dish. Arrange half the eggplant over sauce. Spoon half the remaining sauce over eggplant.
- Sprinkle 2/.3 c. mozzerlla. Top with remaining eggplant, sauce and mozzarella and the Parmesan.
- Cover with foil and bake 30 min. Bake uncovered 15 to 20 min more, till bubbly. Let stand 15 min before serving for easier cutting. Garnish with basil sprigs.