Eggplant LasagnaEn 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)Calories
15 gTotal Carbohydrate
16 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 ouncesDirectionsPreheat 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.