Balsamic Roasted Eggplant Parmesan

Serves 5

(2 halves per serving)

3 delicious WW points per serving

Ingredients

5 banana shaped eggplants (just over 1 lb), washed, ends cut and sliced lengthwise

Cooking spray

Salt and pepper, to taste

2 Tbsp balsamic vinegar

2 Tbsp fresh oregano, chopped

1 tsp extra virgin olive oil

1 tsp local honey

1 tsp minced garlic

1 tsp coarse ground mustard 

1 1/2 cup fresh or jarred pasta sauce

1/4 cup Italian breadcrumb

1 cup part skim shredded mozzarella cheese

1 Tbsp Asiago or Parmesan cheese

Directions

1. Preheat the oven to 400 degrees.

2. Spray a small baking pan with cooking spray and lay the eggplants, cut side down inside.

 Sprinkle with salt and pepper.

3. Mix the balsamic through the balsamic through mustard in a small bowl and pour evenly over the eggplant.  Turn each to coat evenly.

4. Bake for 30 minutes, turning half way through.

5. Remove pan from oven and on top of eggplant evenly layer the pasta sauce, breadcrumb, mozzarella and Asiago.

6. Bake an additional 10 minutes.  Enjoy!