Eggplant Lasagna
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories324Total Fat14 gSaturated Fat7 gSodium571 mgTotal Carbohydrate31.5 gDietary Fiber5.5 gProtein21 g
Servings and Times
Tip: Save leftovers for lunch or freeze for later.

Ingredients and Preparation
IngredientsMeasuresOlive oil2 teaspoonsGarlic cloves, minced3Medium onion, diced1Crushed tomato with basil28 ouncesDried oregano1/2 teaspoonLarge eggs, lightly beaten2Plain dry breadcrumbs¾ cupEggplant (about 1¼-1½ pounds), unpeeled and cut into ¼-inch slices1Cooking sprayPart-skim ricotta cheese1½ cupsPart-skim mozzarella, shredded1 cupParmesan cheese, grated¼ cup
  • Directions
  • Preheat oven to 350˚F.
  • Heat olive oil in a large sauté skillet or Dutch oven over medium-high heat. Add garlic and onion and cook for 2-3 minutes. Add crushed tomatoes and oregano and cook, stirring occasionally, for 10-15 minutes. Remove from heat and set aside.
  • Lightly whisk together eggs in a shallow plate. Add breadcrumbs to another shallow plate. Dip eggplant slices in eggs and then in the breadcrumbs.
  • Place a large nonstick skillet over medium heat and coat lightly with cooking spray. Add eggplant slices and cook until browned, about 5 minutes on each side.
  • Pour 1/3 of the tomato sauce into a 12x7-inch baking dish. Layer half of the eggplant slices on top. Spread half of the ricotta over the eggplant. Repeat layers and end with remaining sauce. Top with mozzarella and parmesan cheese and bake for about 40 minutes.

  • Exchanges
    2.5 medium-fat meat substitutes; 2 vegetables; 1 starch

    Side Suggestions: Tossed Salad

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