Balsamic Eggplant Parmesan: A Delightful European Vegetable Dish
Overview
This Balsamic Eggplant Parmesan is a delectable and hearty dish that combines layers of savory eggplant, rich tomato sauce, and melty cheese, making it an absolute favorite for both vegetarians and meat lovers alike. Its vibrant flavors and the comforting texture create a wonderful meal that is both satisfying and guilt-free, with only three Weight Watchers points per serving. The preparation may take a bit of time, but the end result is certainly worth the effort. This dish is perfect for a cozy family dinner or when entertaining guests, promising to leave everyone asking for seconds.
Ingredients
To create this delightful dish, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Sugar | 1 tablespoon |
| Oregano | 1 teaspoon |
| Eggplants (aubergine) | 2 medium-sized |
| Onion | 1 large |
| Garlic | 4 cloves |
| Dry white wine | 1/4 cup |
| Stewed tomatoes | 1 can (14.5 oz) |
| Fresh tomato | 1 medium |
| Fresh basil | 1/4 cup, chopped |
| Dried basil | 1 teaspoon |
| Low-fat mozzarella cheese | 1 cup, shredded |
| Parmesan cheese | 1/2 cup, grated |
Nutritional Information
Here’s a glance at the nutritional content of this scrumptious dish, per serving:
| Nutritional Component | Value |
|---|---|
| Calories | 179.2 kcal |
| Total Fat | 4.6 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 1.1 mg |
| Sodium | 269.2 mg |
| Total Carbohydrates | 31 g |
| Dietary Fiber | 11.7 g |
| Sugars | 15.1 g |
| Protein | 5.3 g |
Cooking Instructions
Now, let’s dive into the detailed steps to prepare this flavorful Balsamic Eggplant Parmesan. This recipe requires a total of approximately 1 hour and 15 minutes, with 1 hour dedicated to cooking and 15 minutes for prep.
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This step is essential to ensure that the eggplant cooks evenly and becomes perfectly tender.
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Prepare the Balsamic Mixture: In a small bowl, whisk together the balsamic vinegar, olive oil, oregano, and 1/2 teaspoon each of salt and pepper, along with 1 tablespoon of sugar. This mixture will enhance the flavor of the eggplant and give it a lovely glaze.
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Coat the Baking Sheet: Lightly coat a large cookie sheet with vegetable cooking spray to prevent the eggplant from sticking during the baking process.
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Prepare the Eggplant: Slice the eggplants into approximately 1/2-inch thick rounds. Using a brush, generously coat both sides of each eggplant slice with the balsamic mixture you prepared earlier. Arrange the slices in a single layer on the prepared cookie sheet.
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Bake the Eggplant: Place the cookie sheet in the preheated oven and bake for about 15 minutes on each side, or until the eggplant is fork-tender and lightly golden. This roasting process brings out the natural sweetness of the eggplant.
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Sauté the Aromatics: While the eggplant is baking, heat a large non-stick skillet over medium-high heat. Add the chopped onion, minced garlic, and 2 tablespoons of dry white wine. Stir the mixture and sauté until the onions are soft and translucent, approximately 5 minutes.
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Create the Sauce: Add the stewed tomatoes (with their liquid), chopped fresh tomato, chopped fresh basil, the remaining 2 tablespoons of white wine, 1/2 teaspoon salt, and 1/4 teaspoon sugar to the skillet. Stir everything together and bring the mixture to a boil over high heat.
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Simmer the Sauce: Once boiling, reduce the heat to low and let the sauce simmer uncovered for about 10 minutes. Stir occasionally to break up the tomatoes and allow the flavors to meld together, creating a deliciously rich sauce.
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Layer the Ingredients: To assemble the dish, spoon one-third of the sauce into a shallow 2-quart baking dish. Arrange half of the roasted eggplant over the sauce, then spoon half of the remaining sauce over the eggplant. Sprinkle half of the shredded mozzarella cheese on top.
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Repeat the Layers: Next, layer the remaining eggplant over the sauce, followed by the remaining sauce and mozzarella cheese. Finally, top with the grated Parmesan cheese, which will add a wonderful crust as it bakes.
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Cover and Bake: Cover the baking dish with foil and place it in the oven. Bake for 30 minutes to allow the flavors to meld together.
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Uncover and Finish Baking: After 30 minutes, carefully remove the foil and continue to bake for an additional 15 to 20 minutes, or until the cheese is bubbly and golden brown.
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Let It Stand: Once out of the oven, allow the Balsamic Eggplant Parmesan to rest for about 15 minutes. This resting time makes it easier to cut and serve while also allowing the flavors to settle.
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Serve and Enjoy: Cut into portions and serve warm, garnished with additional fresh basil if desired. This dish pairs wonderfully with a fresh salad or crusty bread, making for a delightful and satisfying meal.
Conclusion
This Balsamic Eggplant Parmesan is not just a meal; it’s an experience that tantalizes the taste buds and nourishes the soul. The combination of roasted eggplant, robust tomato sauce, and creamy cheeses creates a dish that is not only rich in flavor but also nutritious. Perfect for any occasion, this recipe is sure to become a staple in your culinary repertoire, delighting friends and family alike. Enjoy your culinary creation, and don’t forget to share the love with those you serve!
