Name: Eggplant Parmesan - Low-Cal
Ingredients: 3 tb Balsamic vinegar; 1 tb Olive oil -- plus; 1 ts Olive oil; Salt; 3/4 ts Sugar -- divided; 1/2 ts Oregano; 1/2 ts Fresh ground pepper; 1 1/2 lb Eggplant -- cut in 1/2"; Slices; 1 c Onion -- chopped; 1 1/2 ts Garlic -- minced; 4 tb Dry white wine -- divided; 16 oz Stewed tomatoes -- or 14; oz Can; 1 c Tomato -- seeded, chopped; 1/4 c Fresh basil; 4 oz Mozzarella cheese, lowfat --; Shredded; 1 tb Grated parmesan cheese; Basil sprigs -- for garnish

That which distinguishes man from the animal kingdom is the imago Dei, the image of God. The image of God has traditionally been identified with such things as rationality, self-consciousness, the exercise of dominion, and moral conscience. However, we must be careful in defining the image of God in wholly functional terms. The image of God is as much a state as it is a capacity. The image is not to be conceived as an end in a process whereby an unborn entity progresses into personhood. The image is a given, not a goal to which the fetus moves in its physiological development. No one denies that the fetus develops. But this development is not from non-person to part-person to full-person, but rather from full-person to the consummate expression and experience of all that personhood entails.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs, Grains	Sami	Cheese, Main dish, Vegetables, Garlic	6	Servings

INGREDIENTS

3	tb	Balsamic vinegar
1	tb	Olive oil — plus
1	ts	Olive oil
		Salt
3/4	ts	Sugar — divided
1/2	ts	Oregano
1/2	ts	Fresh ground pepper
1 1/2	lb	Eggplant — cut in 1/2"
		Slices
1	c	Onion — chopped
1 1/2	ts	Garlic — minced
4	tb	Dry white wine — divided
16	oz	Stewed tomatoes — or 14
	oz	Can
1	c	Tomato — seeded, chopped
1/4	c	Fresh basil
4	oz	Mozzarella cheese, lowfat —
		Shredded
1	tb	Grated parmesan cheese
		Basil sprigs — for garnish

INSTRUCTIONS

1. Heat oven to 400F. Combine vinegar, 1 tablespoon oil, 1/2 teaspoon each
salt and sugar, the oregano and pepper in bowl.
2. Coat large cookie sheet with vegetable cooking spray. Brush both sides
of eggplant vinegar mixture and arrange in single layer on cookie sheet.
Bake 15 minutes per side or until fork-tender.
3. Combine onions, garlic, 1 teaspoon oil and 2 tablespoon wine in large
non-stick skillet, stirring, over medium-high heat until onions are sfot, 5
minutes.
4. Stir in stewed tomatoes with their liquid, chopped tomato, basil,
remaining 2 tablespoon wine, 1/2 teaspoon salt and 1/4 teaspoon sugar.
Bring to boil over high heat; reduce heat and simmer uncovered, stirring
occasionally to break up tomatoes, 10 minutes. Makes 2 1/2 cups sauce.
5. Spoon one third of the sauce into shallow 2-quart baking dish. Arrange
half the eggplant over sauce. Spoon half the remaining sauce over eggplant.
Sprinkle 2/.3 cup mozzerlla.  Top with remaining eggplant, sauce and
mozzarella and the Parmesan.
6. Cover with foil and bake 30 minutes.  Bake uncovered 15 to 20 minutes
more, until bubbly.  Let stand 15 minutes before serving for easier
cutting. Garnish with basil sprigs.
Recipe By     : Ladies' Homes Journal - January 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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