Eat Well

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Baked Eggplant in Roasted Tomato Sauce

Serves 6

8 plum tomatoes (about 1 pound)

cooking spray (olive or canola oil preferred)

1 1/2 cups diced onion, divided

1/2 cup dry red wine

1 teaspoon chopped fresh oregano

1/2 teaspoon freshly ground black pepper

1 cup sliced onion

1/2 cup dry white wine

20 garlic cloves, peeled (about 2 large heads)

1  cup canned low-sodium vegetable broth

18 (1/2-inch-thick) slices eggplant (about 2 medium)

2  (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
4 ounces reduced-fat feta cheese, crumbled

oregano sprigs (optional)

1.      Preheat oven to 425° F.

2.  Place tomatoes in a shallow baking dish coated with cooking spray. Bake for
30 minutes. Set aside.

3.      Heat a medium saucepan over medium-high heat. Add 1 cup diced onion; sauté

3 minutes. Stir in tomatoes, red wine, oregano, and black pepper; bring to a
boil. Reduce heat; simmer 20 minutes. Place tomato mixture in a blender;
process until smooth. Set aside; keep warm.

4.  Place a saucepan coated with cooking spray over high heat. Add sliced onion;
sauté 5 minutes. Add white wine and garlic. Bring to a boil; cook 5 minutes. Stir
in broth; bring to a boil. Reduce heat; simmer 20 minutes. Place garlic mixture
in a blender; process until smooth. Set aside; keep warm.

5.      Place half of eggplant in a single layer on a baking sheet coated with cooking
spray; broil 5 minutes on each side or until lightly browned. Repeat procedure
with remaining eggplant; set aside.

6.     Place a large nonstick skillet coated with cooking spray over medium-high heat.
Add 1/2 cup diced onion; sauté 3 minutes. Add spinach; cook 10 minutes, stir­
ring frequently. Remove from heat; stir in cheese.

7.  Preheat oven to 425°F.

8.  Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet. Spread 2 1/2
tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an additional 2 1/2 tablespoons spinach mixture, and remaining slices. Bake for 15 minutes. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate. Garnish with oregano, if desired.

NUTRITION PER SERVING

CALORIES 138      FAT 4.1 g      PROTEIN  8.7g      SODIUM  62mg      FIBER 6.8g      IRON  3.6mg      CARBOHYDRATE 23.8 g