Eggplant LasagnaEn Español (Spanish Version)
14 gSaturated Fat7 gSodium
571 mgTotal Carbohydrate
31.5 gDietary Fiber5.5 gProtein
Save leftovers for lunch or freeze for later.
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 cupDirectionsPreheat 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.
2.5 medium-fat meat substitutes; 2 vegetables; 1 starch
Side Suggestions: Tossed Salad