Eggplant Lasagna
En Español (Spanish Version)This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.
Serving Size1 slice lasagna (1 cup)
Calories219
Total Fat15 g
Total Carbohydrate5 g
Protein16 gServings4IngredientsMeasuresOlive oil1 tablespoonMedium onion, sliced1Garlic clove, minced1Large tomato, slice very thin1Canned, crushed tomatoes1 cupDried basil1½ teaspoonsDried oregano1½ teaspoonsSalt (optional)¼ teaspoonMedium eggplant, sliced very thin1Shredded part-skim mozzarella cheese8 ounces
DirectionsPreheat oven to 425°F.In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2-3 minutes. Transfer to an 8 x 8 or 9 x 13 baking dish.Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.Spread a layer of this mixture over the onion layer.Add a layer of eggplant and follow with a layer of tomato.Sprinkle 1/3 of the mozzarella cheese over top.Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.Uncover and bake 10-15 minutes, or until layer of cheese is light brown.