Last night for dinner this is what I made and it was great hit with hubby and the baby.
2 Tbsp fat-free milk
1 cup Italian-seasoned dry bread crumbs
2 lbs of eggplant
2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
4 cloves of garlic, minced
1 (28 oz can) of crushed tomatoes
1 (141/2 oz can) of diced tomatoes, I used stewed
1/4 cup red wine
2 tsp dried basil
pinch of salt
pepper to taste
1/4 teaspoon sugar
1 cup part-skim mozzarella, grated
3 tablespoons grated parmesan cheese
Preheat oven to 575 degrees fairenheit. Lightly beat eggs and milk together in a shallow bowl to dip eggplant into. Place breadcrumbs in another bowl. Dip eggplant in egg mixture and then coat in bread crumbs. Lay on cookie sheet. Lightly spray eggplant with nonstick spray. Bake until eggplant is soft and lightly brown, about 25 minutes.
Meanwhile, heat a frying pan. Put oil in pan and add onion and garlic. Saute until golden, about 6 minutes. Add the tomatoes, wine, basil, salt, pepper, and sugar. Bring to a boil. Reduce heat and simmer, uncovered for about 20 minutes or until thickened.
Spoon one third pf the tomato sauce in the bottom of a 9x13 baking pan. Top with half the eggplant. Then put another third of the sauce and top with the remaining sauce. Sprinkle with the mozzarella and parmesan cheese. Bake until hot and bubbling. Should be golden brown on top. About 20 minutes. Let stand for 5 minutes before serving. Enjoy!
Makes 6 servings. 5 ww points each.