Eggplant Parmesan

By glomcrae

Weight Watchers

Ingredients

• 2 large eggs
• 2 T fat-free milk
• 1 cup Italian seasoned dry bread crumbs
• 1 (1 3/4 to 2 – lb) eggplant, unpeeled and cut into 3/4 in. slices
• 2 t extra virgin olive oil
• 1 lg onion, finely chopped
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 (14 1/2 oz) can diced tomatoes
• 1/4 cup dry red wine
• 2 T minced fresh basil, or 2 t dried
• 1/2 r salt
• 1/2 t freshly ground pepper
• 1/4 t sugar
• 1 cup shredded part-skim mozzarella cheese
• 3 T grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees. Spray 2 baking sheets
and a 9 x 13 inch baking dish with nonstick spray, (for best flavor use olive oil cooking spray).

Lightly beat the eggs and milk in a shallow bowl. Place bread crumbs in another shallow bowl. Dip the eggplant
in the egg mixture, then in the bread crumbs and arrange
in one layer on the baking sheets. Lightly spray the
eggplant with nonstick spray. Bake until the eggplant
is softened and lightly browned, about 25 minutes.

Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Sauté until golden, about 7 minutes. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring the mixture to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.

Spoon about 1/3 of the tomato sauce in the bottom of the baking dish. Top with a layer of half of the eggplant, then another 1/3 of the sauce, then another layer of the remaining eggplant, then the remaining sauce. Sprinkle with the mozzarella and Parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheese is golden, about 20 minutes. Let stand 5 minutes before serving.
Per serving: 275 Cal; 10 g total fat, 6g dietary fiber