Ingredients
1 medium onion, chopped1-1/2 teaspoons olive oil2 garlic cloves, minced1 can (15 ounces) crushed tomatoes1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) no-salt-added tomato sauce1/2 cup dry red wine1/4 cup tomato paste1-3/4 teaspoons Italian seasoning, divided2 large eggs2 tablespoons water1/2 cup all-purpose flour1-1/2 cups dry bread crumbs1/2 teaspoon salt1/4 teaspoon pepper2 medium eggplants, peeled and cut into 1/4-inch slices9 ounces uncooked multigrain spaghetti6 ounces fresh mozzarella cheese, halved and thinly sliced1/3 cup shredded Parmesan cheese2 tablespoons minced fresh parsley
Preparation
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.
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 baking sheets coated with cooking spray. Bake at 350° for 25-30 minutes or until tender and golden brown, turning once. Meanwhile, cook spaghetti according to package directions.
Spoon 2 cups sauce over eggplants; top with cheeses. Bake 4-5 minutes longer or until cheese is melted.
Drain spaghetti. Serve remaining sauce over spaghetti; top with eggplant slices. Sprinkle with parsley.
