Aubergine Parmesan Low Cal Recipe

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   1.

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   Heat oven to 400F.

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   Combine vinegar, 1 Tbsp.

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   oil, 1/2 tsp.

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   each salt and sugar, the oregano and pepper in bowl.

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   2.

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   Coat large cookie sheet with vegetable cooking spray.

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   Brush both sides of aubergine vinegar mix and arrange in single layer on cookie sheet.

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   Bake 15 min per side or possibly till fork-tender.

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    3.

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    Combine onions, garlic, 1 tsp.

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    oil and 2 Tbsp.

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    wine in large non-stick skillet, stirring, over medium-high heat till onions are sfot, 5 min.

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    4.

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    Stir in stewed tomatoes with their liquid, minced tomato, basil, remaining 2 Tbsp.

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    wine, 1/2 tsp.

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    salt and 1/4 tsp.

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    sugar.

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    Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 min.

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    5.

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    Spoon one third of the sauce into shallow 2-qt baking dish.

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    Arrange half the aubergine over sauce.

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    Spoon half the remaining sauce over aubergine.

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    Sprinkle 2/.3 c. mozzerlla.

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    Top with remaining aubergine, sauce and mozzarella and the Parmesan.

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    6.

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    Cover with foil and bake 30 min.

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    Bake uncovered 15 to 20 min more, till bubbly.

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    Let stand 15 min before serving for easier cutting.

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    Garnish with basil sprigs.

No additional tips available.