---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggplant Parmesan - Low-Cal
 Categories: Cheese, Vegetables, Garlic
      Yield: 6 Servings
 
      3 tb Balsamic vinegar
      1 tb Olive oil; +1 ts
           Salt
    3/4 ts Sugar; divided
    1/2 ts Oregano
    1/2 ts Fresh ground pepper
  1 1/2 lb Eggplant; 1/2" slices
      1 c  Onion; chopped
  1 1/2 ts Garlic; minced
      4 tb Dry white wine -- divided
     16 oz Stewed tomatoes
      1 c  Tomato; seeded, chopped
    1/4 c  Fresh basil
      4 oz Low-fat mozzarella cheese;
           - shredded
      1 tb Parmesan cheese; grated
           Basil sprigs; for garnish
 
  Heat oven to 400 F. Combine vinegar, 1 tb oil, 1/2 ts each of salt
  sugar, oregano, and pepper in bowl.
  
  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.
  
  Combine onions, garlic, 1 ts oil, and 2 tb wine in large non-stick
  skillet, stirring, over medium-high heat until onions are soft,
  5 minutes.
  
  Stir in stewed tomatoes with their liquid, chopped tomato, basil,
  remaining 2 tb wine, 1/2 ts salt, and 1/4 ts sugar. Bring to boil
  over high heat; reduce heat and simmer uncovered, stirring
  occasionally to break up tomatoes, 10 minutes.

  Yield: 2-1/2 Cups
  
  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 cup mozzarella. Top with remaining eggplant,
  sauce, 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. Garnish with basil sprigs.
  
  Recipe by Ladies' Homes Journal, Jan 1995
 
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