EGGPLANT PARMESAN

2 teaspoons vegetable oil, divided use
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups canned Italian tomatoes (with liquid); drain, seed, and puree tomatoes, reserving liquid
1/2 teaspoon oregano leaves
1/4 teaspoon garlic powder
1/4 teaspoon salt
Dash ground black pepper
1 tiny eggplant (about 8 ounces), pared and cut crosswise into 8 rounds (about 1/2 inch thick each)
3 ounces grated Parmesan cheese
3 ounces shredded mozzarella cheese

In 1-quart saucepan heat 1 teaspoon oil over medium heat; add onion and bell pepper and saute 1 to 2 minutes.

Add tomatoes, reserved liquid, and seasonings and mix well. Reduce heat to low and let simmer, stirring occasionally, until mixture is thickened, 20 to 25 minutes; set aside.

Preheat oven to 400 degrees F.

Using 1/2 teaspoon oil, brush 1 side of each eggplant slice with an equal amount of oil; on nonstick baking sheet arrange slices oiled-side up and bake until browned, about 10 minutes. Turn slices over and brush each with 1/8 of the remaining oil; bake 10 minutes longer.

On sheet of wax paper dredge slices in Parmesan, evenly coating both sides and reserving any remaining cheese.

In shallow 2-quart casserole spread 1/3 of the reserved tomato mixture; top with 4 eggplant slices, in a single layer. Repeat layers, ending with sauce. Sprinkle with any remaining Parmesan and top with mozzarella.

Bake at 400 degrees F until cheese is lightly browned, 15 to 20 minutes.

Makes 4 servings
From: Recipelink.com
Source: Weight Watchers Favorite Recipes by Weight Watchers