Eggplant Parmesan

Eggplant Parmesan

2 Tablespoons Red Wine
1 medium onion, chopped
3 large cloves garlic, minced
1 medium green bell pepper, chopped
Freshly ground black pepper to taste
4 cups peeled and chopped tomatoes
½ teaspoon salt, or to taste
1 Tablespoon minced fresh basil leaves, or 1 teaspoon dried
1 teaspoon minced fresh oregano leaves, or round ¼ teaspoon dried
½ teaspoon minced fresh thyme leaves, or ¼ teaspoon dried
1 Tablespoon minced fresh parsley
1 large eggplant
Additional salt for salting eggplant
¼ to ½ cup water or vegetable stock
½ to 1 cup dry whole-grain bread crumbs
¾ cup part-skim mozzarella cheese, grated coarsely
¼ to ½ cup freshly grated Parmesan cheese

Heat the wine in a large pot, add the onion and cook, stirring, over medium heat for several minutes. Stir in the garlic and bell pepper and cook, stirring, until tender. Add the black pepper and tomatoes, cover and cook over low heat for 5 to 10 minutes. Stir in the salt and simmer gently, uncovered, until the sauce thickens, about 1 hour. Add the fresh herbs and simmer a few minutes longer. Season with additional salt if desired. Remove from heat.

Peel the eggplant. Cut it crosswise into 1/2 –inch slices. Layer the slices in a colander, lightly sprinkling with salt between layers. Cover the eggplant with a plate and set a weight, such as a pot of water, on top. Let sit 30 minutes or longer; rinse eggplant and pat dry.

Preheat the oven to 350 F. Spray a large baking sheet with nonstick cooking spray. Dip the eggplant slices in water or vegetable stock and then in bread crumbs to coat. Place on the baking sheet. Bake until the eggplant is tender and the crumbs are crisp, about 30 minutes.

Spray the bottom and sides of an 8-inch square baking dish with nonstick cooking spray. Spread a thin layer of sauce on the bottom and arrange half the eggplant slices on top. Sprinkle about 1/3 of the mozzarella over the eggplant. Spread on a thicker layer of sauce than the first one and sprinkle on half of the Parmesan. Repeat layers, beginning with the eggplant and ending with Parmesan.

Bake covered, until heated through, about 30 minutes. Uncover, scatter the remaining mozzarella on top and bake until the cheese is melted and bubbly, about 10 minutes. Remove from your oven and let sit a few minutes before serving.

4 servings, Vegetarian Times Complete Cookbook, pg. 219