Makeover Eggplant Parmesan

Name: Makeover Eggplant Parmesan
Ingredients: 1 medium onion, chopped; 1-1/2 teaspoons olive oil; 2 garlic cloves, minced; 1 can (15 ounces) crushed tomatoes; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) no-salt-added tomato sauce; 1/2 cup dry red wine; 1/4 cup tomato paste; 1-3/4 teaspoons Italian seasoning, divided; 2 large eggs; 2 tablespoons water; 1/2 cup all-purpose flour; 1-1/2 cups dry bread crumbs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 medium eggplants, peeled and cut into 1/4-inch slices; 9 ounces uncooked multigrain spaghetti; 6 ounces fresh mozzarella cheese, halved and thinly sliced; 1/3 cup shredded Parmesan cheese; 2 tablespoons minced fresh parsley

20 ingredients

5 steps

Ingredients

1 medium onion, chopped
1-1/2 teaspoons olive oil
2 garlic cloves, minced
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) no-salt-added tomato sauce
1/2 cup dry red wine
1/4 cup tomato paste
1-3/4 teaspoons Italian seasoning, divided
2 large eggs
2 tablespoons water
1/2 cup all-purpose flour
1-1/2 cups dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium eggplants, peeled and cut into 1/4-inch slices
9 ounces uncooked multigrain spaghetti
6 ounces fresh mozzarella cheese, halved and thinly sliced
1/3 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

Directions

1

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the crushed tomatoes, diced tomatoes, tomato sauce, wine, tomato paste and 3/4 teaspoon Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until desired consistency, stirring occasionally.
2

Meanwhile, in shallow bowl, whisk eggs and water. Place flour in a separate shallow bowl. In another bowl, combine the bread crumbs, salt, pepper and remaining Italian seasoning. Dip eggplant slices into flour then in egg mixture; coat with crumb mixture. Place on
3

coated with cooking spray. Bake at 350° for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions.
4

Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
5

Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley.