Eggplant Lasagna
This is a delicious dish that could be served
with a mixed vegetable salad or steamed broccoli and french
bread.
Ingredients - serves 4:
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 large tomato, sliced very thin
- 1 cup canned crushed tomatoes
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon. salt (optional)
- 1 medium eggplant, sliced very thin
- 8 ounces shredded part-skim mozzarella
cheese
Procedure:
- 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 8x8 or 9x13 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.
Nutrition Information:
Serving size: 1 slice lasagna (1 cup)
Calories: 219
Carbohydrate: 5 grams
Protein: 16 grams
Fat: 15 grams
Daily Servings According to Diabetes Food Guide Pyramid:
serving from Meat group: 1
serving from Vegetable group: 1
serving from Fat: 1
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