Eggplant Parmesan
| Yield: | 4 servings |
| Categories: |
| 2 | tb | Red wine |
| 1 | md | Onion; chopped |
| 3 | lg | Clov garlic; minced |
| 1 | lg | Bell pepper; chopped |
| Freshly ground pepper; to taste | ||
| 56 | oz | Canned; peeled, whole tomatoes, |
| Drained and juice reserved | ||
| 1/2 | ts | Salt or to taste |
| Plus extra for salting eggplant | ||
| 1 | lg | Eggplant; (about 2 lbs.) |
| 1 | tb | Minced fresh basil |
| 1 | ts | Minced fresh thyme |
| 1 | tb | Minced fresh parsley |
| 1/4 | c | Water or vegetable stock; up to 1/3 |
| 1/2 | c | Dry whole-grain bread crumbs; up to 1 |
| 3/4 | c | Part-skim mozzarella cheese; coarsely grated |
| 1/4 | c | Freshly grated Parmesan; up to 1/2 |
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