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    You are in: Home / Recipes / Balsamic Eggplant (Aubergine) Parmesan Recipe
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    Balsamic Eggplant (Aubergine) Parmesan

    Balsamic Eggplant (Aubergine) Parmesan. Photo by *Parsley*

    1/3 Photos of Balsamic Eggplant (Aubergine) Parmesan

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Sharon123's Note:

    This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 20, 2012

      55

      I REALLY liked this. Eggplant is such a healthy food and I'm trying to eat more of it. This is a recipe that I'll be making again and again. I just love the sauce. I didn't bake mine as long as it said in the recipe, but I broiled it at the end to get the cheese nice and bubbly. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2010

      55

      YUMMY! We are new to eating eggplant so I am pretty careful about which recipes to try - this one was GREAT! I had one large eggplant (which I think was enough) and added probably 3 cups of mushrooms to the onion mixture (because I needed to use them up) - we loved it! And it really is only 3 points - woo hoo! Thanks for sharing!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2009

      55

      I'm not an eggplant lover, but this was great! I used canned tomatoes instead of fresh and it worked fine. I used an 8x8 pan and it layered more like a lasagna than parm for me.... but we enjoyed it. There are a lot of dishes, but it's worth it!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Balsamic Eggplant (Aubergine) Parmesan

    Serving Size: 1 (502 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 179.1
     
    Calories from Fat 41
    23%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 1.1 mg
    0%
    Sodium 269.1 mg
    11%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 11.7 g
    46%
    Sugars 15.0 g
    60%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    lowfat mozzarella cheese

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