Eggplant Lasagna

2014-04-24
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 45m

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 8×8 or 9×13 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.
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