Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Eggplant; cut in 1/2 inch |
| \N \N | Sl |
| 2 tablespoons | Cooking oil |
| 1 pack | Italian herb mixture |
| 15 ounces | Tomato sauce |
| \N \N | Parsley; minced |
| 6 \N | Garlic cloves; minced |
| ¼ cup | Cooking wine |
| 10 ounces | Mozzarella cheese; sliced |
Marinate for of the garlic cloves (minced) overnight (or for 8 hours) in the tomato sauce, herb mixture and wine. Then coat a medium-size casserole pan with the oil and layer the eggplant, sprinkled with remaining 2 minced garlic cloves. Pour ¾ of the tomato mixture over eggplant and layer mozzarella cheese on top. Add remaining tomato mixture. Sprinkle with minced parsley. Bake at 350F for 45 minutes.
Per serving: 394 Calories (kcal); 25g Total Fat; (55% calories from fat); 19g Protein; 25g Carbohydrate; 63mg Cholesterol; 954mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 4½ Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.