Makeover Eggplant Parmesan

• 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

1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the crushed tomatoes, diced tomatoes, tomato sauce, wine, tomato paste and 3/4 teaspoon Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until desired consistency, stirring occasionally.
2. Meanwhile, in shallow bowl, whisk eggs and water. Place flour in a separate shallow bowl. In another bowl, combine the bread crumbs, salt, pepper and remaining Italian seasoning. Dip eggplant slices into flour then in egg mixture; coat with crumb mixture. Place on
3. coated with cooking spray. Bake at 350u0b0 for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions.
4. Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
5. Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley.

onion, olive oil, garlic, tomatoes, tomatoes, salt, red wine, tomato paste, italian seasoning, eggs, water, allpurpose, bread crumbs, salt, pepper, eggplants, mozzarella cheese, parmesan cheese, parsley

Taken from www.tasteofhome.com/recipes/makeover-eggplant-parmesan/ (may not work)