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Eggplant Parmesan #4

Eggplant Parmesan #4 is a home-style recipe made with Eggplant Inch Slices, Dry White Wine, Basil, Oregano, Tomato Sauce, and Canned Tomatoes. Serves 1.

Ingredients

• 1.0 lb Eggplant Inch Slices
• 0.25 cup Dry White Wine
• 0.5 tbsp Basil
• 0.5 tbsp Oregano

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Method (preview)

1. 1

   Place sliced eggplant in 4 equal stacks on a dishtowel or paper towels; set a large dinner plate on top of the eggplant and stack books or another heavy object atop to help squeeze out moisture, about 30 minutes.

2. 2

   Meanwhile, combine next 7 ingredients in saucepan and bring to boil; reduce heat and simmer, uncovered, about 20 minutes.