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1
Preheat oven to 400u00b0F.
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2
Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
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3
Coat large cookie sheet with vegetable cooking spray.
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4
Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
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5
Bake 15 minutes per side or until fork-tender.
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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.
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7
Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
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8
Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
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9
Makes approximately 2 1/2 cup sauce.
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10
Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
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11
Spoon one third of the sauce into shallow 2-quart baking dish.
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12
Arrange half the eggplant over sauce.
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13
Spoon half the remaining sauce over eggplant.
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14
Sprinkle on half of the mozzarella.
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15
Layer again with remaining eggplant, sauce and mozzarella.
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16
Top with parmesan.
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17
Cover with foil and bake 30 minutes.
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18
Bake uncovered 15 to 20 minutes more, until bubbly.
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19
Let stand 15 minutes before serving for easier cutting.
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20
Enjoy!
