Ingredients
2 medium sized eggplants, cut in ½ inch slices
2 tsp olive oil
½ onion, chopped
1 garlic clove, chopped
Pinch red pepper flakes
28 oz can diced tomatoes, undrained
2 Tbsp tomato paste
½ tsp oregano
1 tsp salt (or to taste)
¼ cup red wine (may use water and add a pinch of sugar)
½ cup part skim ricotta
½ cup grated parmesan (reserve some for topping)
¼ cup chopped basil
½ cup mozzarella cheese, grated
2 Tbsp panko crumbs
Directions
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper.
Coat both sides of the eggplant slices with cooking spray and sprinkle with ¼ tsp each salt and pepper before placing on prepared baking sheet.
Bake eggplant until soft and beginning to brown, about 20 minutes.
While eggplant bakes make the sauce.
In a sauce pan sauté onion in olive oil until softened, about 2 minutes.
Add garlic and red pepper flakes and cook for another minute.
Add tomato sauce, tomato paste, oregano, salt, and wine and lower heat to simmer for about 20 minutes.
Mix together ricotta cheese with basil and all but 2 tablespoons of parmesan cheese.
Mix together panko and 2 tablespoons of parmesan cheese.
Spray an 8x8 baking dish with cooking spray and add 1/3 of the tomato sauce and top with 1/3 of the eggplant.
Dot with half of the ricotta mixture and 1/3 of the mozzarella.
Layer again with eggplant, sauce, ricotta and mozzarella ending with a layer of eggplant and sauce.
Top with remaining mozzarella and sprinkle with panko mixture.
Bake at 425 about 15 to 20 minutes until sauce is bubbly.
Serve with a salad and Italian bread for a perfect meal!