Eggplant Parmesan Low Cal

Directions

1. 1. Heat oven to 400F. Combine vinegar, 1 Tbsp. oil, 1/2 tsp. each salt and sugar, the oregano and pepper in bowl.
2. 2. Coat large cookie sheet with vegetable cooking spray. Brush both sides of eggplant vinegar mix and arrange in single layer on cookie sheet.
3. Bake 15 min per side or possibly till fork-tender.
4. 3. Combine onions, garlic, 1 tsp. oil and 2 Tbsp. wine in large non-stick skillet, stirring, over medium-high heat till onions are sfot, 5 min.
5. 4. Stir in stewed tomatoes with their liquid, minced tomato, basil, remaining 2 Tbsp. wine, 1/2 tsp. salt and 1/4 tsp. sugar.
6. Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 min.
7. Makes 2 1/2 c. sauce.
8. 5. Spoon one third of the sauce into shallow 2-qt baking dish. Arrange half the eggplant over sauce. Spoon half the remaining sauce over eggplant.
9. Sprinkle 2/.3 c. mozzerlla. Top with remaining eggplant, sauce and mozzarella and the Parmesan.
10. 6. Cover with foil and bake 30 min. Bake uncovered 15 to 20 min more, till bubbly. Let stand 15 min before serving for easier cutting. Garnish with basil sprigs.