Eggplant Parmesan - Low-Cal
| Yield: | 6 Servings |
| Categories: | Garlic, Main Dishes, Vegetables, Cheese |
| 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 |
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