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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar. | 3. Coat large cookie sheet with vegetable cooking spray. | 4. Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet. | 5. Bake 15 minutes per side or until fork-tender. | 6. Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes. | 7. Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar. | 8. Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute. | 9. Makes approximately 2 1/2 cup sauce. | 10. Note: In a pinch I have used canned spaghetti sauce, and it worked just fine. | 11. Spoon one third of the sauce into shallow 2-quart baking dish. | 12. Arrange half the eggplant over sauce. | 13. Spoon half the remaining sauce over eggplant. | 14. Sprinkle on half of the mozzarella. | 15. Layer again with remaining eggplant, sauce and mozzarella. | 16. Top with parmesan. | 17. Cover with foil and bake 30 minutes. | 18. Bake uncovered 15 to 20 minutes more, until bubbly. | 19. Let stand 15 minutes before serving for easier cutting. | 20. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt pepper				-	-	-	-
sugar				-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
eggplant	2		cut	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
white wine	4	tablespoons	divided	-	-	-	-
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
tomato	1	cup	seeded chopped	26.82	5.7961	1.3112	0.298
basil	1/4	cup		1.38	0.159	0.18899999999999997	0.0384
mozzarella cheese	1	cup	lowfat shredded	-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.