Eggplant Parmigiana Recipe

Preheat the oven to 375 degrees. Spray a baking sheet large enough to hold the eggplant slices in a single layer with nonstick spray. Place the eggplant slices on the baking sheet and brush each slice with olive oil or spray with nonstick spray. Sprinkle the top side with salt and pepper. Bake until slightly soft, about 15 minutes.

Meanwhile, spray a large baking dish lightly with nonstick spray and set aside. Transfer the baked eggplant slices to the baking dish; arrange the slices in a single layer and sprinkle with the Parmesan cheese. Put the tomato slices on top of the eggplant and return the dish to the oven. While the eggplant bakes, heat the vegetables in a large skillet over medium heat. Add the onion, red bell pepper, mushrooms and garlic and saute until tender, about 5 minutes. Stir in the tomato sauce, wine, basil, oregano, salt and parsley.

Simmer about 5-7 minutes until the mixture is slightly thickened and of a sauce consistency. Pour the sauce over the layer of eggplant and tomatoes and bake, uncovered, about 15 minutes. Sprinkle with the mozzarella cheese and continue baking until the cheese melts. Remove from the oven and let stand 5 minutes before serving.

Calories 175 Fat 9 g Carbs 13 g Sodium 181 mg Fiber 4 g.