EGGPLANT PARMESAN

      Title: EGGPLANT PARMESAN - LOW-CAL
  Categories: Cheese, Main dish, Vegetables, Garlic
       Yield: 6 Servings
  
       3 tb Balsamic vinegar
       1 tb Olive oil -- plus
       1 ts Olive oil
            Salt
     3/4 ts Sugar -- divided
     1/2 ts Oregano
     1/2 ts Fresh ground pepper
   1 1/2 lb Eggplant -- cut in 1/2"
            Slices
       1 c  Onion -- chopped
   1 1/2 ts Garlic -- minced
       4 tb Dry white wine -- divided
      16 oz Stewed tomatoes -- or 14
         oz Can
       1 c  Tomato -- seeded, chopped
     1/4 c  Fresh basil
       4 oz Mozzarella cheese, lowfat --
            Shredded
       1 tb Grated parmesan cheese
            Basil sprigs -- for garnish
  
   1. Heat oven to 400F. Combine vinegar, 1 tablespoon oil, 1/2 teaspoon
   each salt and sugar, the oregano and pepper in bowl.
   
   2. Coat large cookie sheet with vegetable cooking spray. Brush both
   sides of eggplant vinegar mixture and arrange in single layer on
   cookie sheet. Bake 15 minutes per side or until fork-tender.
   
   3. Combine onions, garlic, 1 teaspoon oil and 2 tablespoon wine in
   large non-stick skillet, stirring, over medium-high heat until onions
   are sfot, 5 minutes.
   
   4. Stir in stewed tomatoes with their liquid, chopped tomato, basil,
   remaining 2 tablespoon 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. Makes 2 1/2
   cups sauce.
   
   5. 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 2/.3 cup mozzerlla.  Top with remaining
   eggplant, sauce and mozzarella and the Parmesan.
   
   6. 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. Garnish with basil sprigs.
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