From the Leach Test Kitchen: Eggplant Parmesan

Since I'm on vacation this week, I've got a couple guest posts for you! 

Today's recipe comes from Sarah Leach, a former co-worker of mine and fellow bride-to-be. She is an excellent cook and was very encouraging when I expressed concern that I wouldn't be able to learn. Here's her recipe for eggplant parmesan:

From the Leach Test Kitchen: Guilt-free Eggplant Parmesan

Eggplant Parmesan
• 2 large eggs
• 2 Tbsp. fat-free milk
• 1 cup Italian-seasoned dry bread crumbs
• 1 (1 3/4 to 2-pound) eggplant, unpeeled and cut into 1/4-inch slices
• 2 tsp. extra-virgin olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1/4 cup dry red wine
• 2 Tbsp. minced fresh basil, or 2 tsp. dried
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/4 tsp. sugar
• 1 cup shredded part-skim mozzarella cheese
• 3 Tbsp. grated Parmesan cheese

1. Preheat the oven to 375 degrees. Spray 2 baking sheets and a 9x13-inch baking dish with nonstick spray.

2. Lightly beat the eggs and milk in a shallow bowl. Place the bread crumbs in another shallow bowl. Dip the eggplant in the egg mixture, then in the bread crumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until the eggplant is softened and lightly browned, about 25 minutes.

3. Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Sauté until golden, about 7 minutes. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper, and sugar; bring the mixture to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.

4. Spoon about one third of the tomato sauce in the bottom of the baking dish. Top with a layer of half of the eggplant, then another one third of the sauce, then another layer of the remaining eggplant, then the remaining sauce. Sprinkle with the mozzarella and Parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheese is golden, about 20 minutes. Let stand 5 minutes before serving.

A simple side of angel hair pasta complements this dish perfectly.

Nutritional facts per serving:
275 calories
10g total fat, 4g saturated fat, 84mg cholesterol, 863mg sodium, 34g total carbohydrate, 6g dietary fiber, 14g protein, 308mg calcium