Makeover Eggplant Parmesan

tasteofhome.com

Lynn

1 medium onion, chopped

1-½ teaspoons olive oil

2 garlic cloves, minced

1 can (15 ounces) crushed tomatoes

1 can (14-½ ounces) diced tomatoes, undrained

1 can (8 ounces) no-salt-added tomato sauce

½ cup dry red wine

¼ cup tomato paste

1-¾ teaspoons Italian seasoning, divided

2 large eggs

2 tablespoons water

½ cup all-purpose flour

1-½ cups dry bread crumbs

½ teaspoon salt

¼ teaspoon pepper

2 medium eggplants, peeled and cut into ¼-inch slices

9 ounces uncooked multigrain spaghetti

6 ounces fresh mozzarella cheese, halved and thinly sliced

⅓ cup shredded Parmesan cheese

2 tablespoons minced fresh parsley

Directions at tasteofhome.com

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