Makeover Eggplant Parmesan

Name: Makeover Eggplant Parmesan
Ingredients: 1 medium onion, chopped; 1-1/2 teaspoons olive oil; 2 garlic cloves, minced; 1 can (15 ounces) crushed tomatoes; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) no-salt-added tomato sauce; 1/2 cup dry red wine; 1/4 cup tomato paste; 1-3/4 teaspoons Italian seasoning, divided; 2 large eggs; 2 tablespoons water; 1/2 cup all-purpose flour; 1-1/2 cups dry bread crumbs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 medium eggplants, peeled and cut into 1/4-inch slices; 9 ounces uncooked multigrain spaghetti; 6 ounces fresh mozzarella cheese, halved and thinly sliced; 1/3 cup shredded Parmesan cheese; 2 tablespoons minced fresh parsley

"Here's a healthy version of a restaurant classic that you can easily make at home. Our recipe has 300 fewer calories and half the fat and sodium of typical eggplant Parmesan. —Taste of Home Test Kitchen..."

INGREDIENTS

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1 medium onion, chopped

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1-1/2 teaspoons olive oil

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2 garlic cloves, minced

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1 can (15 ounces) crushed tomatoes

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1 can (14-1/2 ounces) diced tomatoes, undrained

•

1 can (8 ounces) no-salt-added tomato sauce

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1/2 cup dry red wine

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1/4 cup tomato paste

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1-3/4 teaspoons Italian seasoning, divided

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2 large eggs

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2 tablespoons water

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1/2 cup all-purpose flour

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1-1/2 cups dry bread crumbs

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1/2 teaspoon salt

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1/4 teaspoon pepper

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2 medium eggplants, peeled and cut into 1/4-inch slices

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9 ounces uncooked multigrain spaghetti

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6 ounces fresh mozzarella cheese, halved and thinly sliced

•

1/3 cup shredded Parmesan cheese

•

2 tablespoons minced fresh parsley

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