Makeover Eggplant Parmesan

tasteofhome.com

Suew50

Prep: 50 min. Bake: 30 min.

6 servings

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

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 ¾ teaspoon Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 25 to 30 minutes or until desired consistency, stirring occasionally.

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

Directions at tasteofhome.com

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