Balsamic Eggplant (Aubergine) Parmesan

Name: Balsamic Eggplant (Aubergine) Parmesan
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 397 grams stewed tomatoes, no added oil; 4 Tbsps dry white wine, divided (or use other liquid, such as water); 2 mediums eggplants, cut in 1/2 inch slices, peel if desired; 59 milliliters fresh basil or 2 tablespoons dried basil; 1 Tbsp garlic, minced (i like a lot, you may use less); 237 milliliters lowfat mozzarella cheese, shredded; 1 Tbsp olive oil; 237 milliliters onion, chopped; 1 teaspoons oregano; 1 Tbsp grated parmesan cheese; 4 servings salt and pepper; 4 servings sugar; 237 milliliters fresh tomato, seeded and chopped

You can never have too many side dish recipes, so give Balsamic Eggplant (Aubergine) Parmesan a try. This gluten free recipe serves 4. One serving contains 293 calories, 12g of protein, and 9g of fat. If you have parmesan cheese, tomato, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.