Eggplant Lasagna
Adapted from National Diabetes Education Program, National Institutes of Health, Centers for Disease Control and Prevention, US Department of Health and Human Services
This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.
Nutrition Facts
| Serving Size | 1 slice lasagna (1 cup) |
| Calories | 219 |
| Total Fat | 15 g |
| Total Carbohydrate | 5 g |
| Protein | 16 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Olive oil | 1 tablespoon |
| Medium onion, sliced | 1 |
| Garlic clove, minced | 1 |
| Large tomato, slice very thin | 1 |
| Canned, crushed tomatoes | 1 cup |
| Dried basil | 1½ teaspoons |
| Dried oregano | 1½ teaspoons |
| Salt (optional) | ¼ teaspoon |
| Medium eggplant, sliced very thin | 1 |
| Shredded part-skim mozzarella cheese | 8 ounces |
- Directions
- Preheat 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.