---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheese, Main dish, Vegetables, Garlic
       Yield: 6 servings
       3 tb Balsamic vinegar
       1 tb Olive oil -- plus
       1 ts Olive oil
     3/4 ts Sugar -- divided
     1/2 ts Oregano
     1/2 ts Fresh ground pepper
   1 1/2 lb Eggplant -- cut in 1/2
       1 c  Onion -- chopped
   1 1/2 ts Garlic -- minced
       4 tb Dry white wine -- divided
      16 oz Stewed tomatoes -- or 14
         oz Can
       1 c  Tomato -- seeded, chopped
     1/4 c  Fresh basil
       4 oz Mozzarella cheese, lowfat --
       1 tb Grated parmesan cheese
            Basil sprigs -- for garnish
   1. Heat oven to 400F. Combine vinegar, 1 tablespoon
   oil, 1/2 teaspoon each salt and sugar, the oregano and
   pepper in bowl.
   2. Coat large cookie sheet with vegetable cooking
   spray.  Brush both sides of
   eggplant vinegar mixture and arrange in single layer
   on cookie sheet.  Bake 15 minutes per side or until
   3. Combine onions, garlic, 1 teaspoon oil and 2
   tablespoon wine in large non-stick skillet, stirring,
   over medium-high heat until onions are sfot, 5 minutes.
   4. Stir in stewed tomatoes with their liquid, chopped
   tomato, basil, remaining 2 tablespoon wine, 1/2
   teaspoon salt and 1/4 teaspoon sugar. Bring
   to boil over high heat; reduce heat and simmer
   uncovered, stirring occasionally to break up tomatoes,
   10 minutes.  Makes 2 1/2 cups sauce.
   5. Spoon one third of the sauce into shallow 2-quart
   baking dish.  Arrange half the eggplant over sauce.
   Spoon half the remaining sauce over eggplant.
   Sprinkle 2/.3 cup mozzerlla.  Top with remaining
   eggplant, sauce and mozzarella and the Parmesan.
   6. Cover with foil and bake 30 minutes.  Bake
   uncovered 15 to 20 minutes more, until bubbly.  Let
   stand 15 minutes before serving for easier cutting.
   Garnish with basil sprigs.
   Recipe By     : Ladies' Homes Journal - January 1995