Eggplant Lasagna

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	324
Total Fat	14 g
Saturated Fat	7 g
Sodium	571 mg
Total Carbohydrate	31.5 g
Dietary Fiber	5.5 g
Protein	21 g

Servings and Times

Servings

Tip: Save leftovers for lunch or freeze for later.

Ingredients and Preparation

Ingredients	Measures
Olive oil	2 teaspoons
Garlic cloves, minced	3
Medium onion, diced	1
Crushed tomato with basil	28 ounces
Dried oregano	1/2 teaspoon
Large eggs, lightly beaten	2
Plain dry breadcrumbs	¾ cup
Eggplant (about 1¼-1½ pounds), unpeeled and cut into ¼-inch slices	1
Cooking spray
Part-skim ricotta cheese	1½ cups
Part-skim mozzarella, shredded	1 cup
Parmesan cheese, grated	¼ 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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