Here is a great recipe for eggplant parmesan.I used the fresh eggplant from my son Timmy's garden,and it turned out wonderful.In this recipe,the eggplant is brushed with a delicious balsamic mixture,and is not fried. It adds amazing flavor,and cuts a few calories too!
1 large onion,chopped
2 cloves of garlic.minced
4 Tbsp. dry white wine
1- 14 oz can of either stewed tomatoes,or crushed tomatoes
1-2 fresh plum tomatoes,seeded and chopped
fresh basil,chopped ( I used about 10 leaves)
Saute the onion in about 1 Tbsp. of olive oil,and 2 Tbsp of the wine for about 4-5 minutes.Add the garlic.Saute for one minute more. Add the tomatoes,and the remaining 2 Tbsp. of wine. Let simmer for about 15 minutes. Remove from the heat,and add some fresh,chopped basil.
1-1/2 - 2 lbs of eggplant,cut into 1/2 inch slices
3 Tbsp. balsamic vinegar
1 Tbsp. olive oil
3/4 c. sugar
1/2 tsp. dried oregano
1/2 tsp. pepper
4 oz. mozzarella cheese
1/4 c. fresh parmesan