Eggplant Lasagna (All Veggie)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Large Eggplant1 Medium or Large Yellow Onion1 10oz bag of fresh spinach1/2 cup of veggie broth2 TB minced garlicsalt, pepper, basil, oregano to taste
Preheat oven to 425 deg.
Cut top off of Eggplant and slice about 1/2" thick the long way
Spray cookie sheets with PAM and lay eggplant slices as close together as possible. Bake at 425 degrees for about 10 minutes, turn and bake 10 minutes more. They should be slightly brown and soft.
In the meantime prep the other veggies. Heat a non stick skillet over medium. Cut ends off of the onion, then cut in half and slice onions in to 1/4" half circles. Place onions in heated pan w/ a TB or 2 of veggie broth. sprinkle w/ salt and pepper. Cook onions over medium low heat, allowing them to sweat and slowly become caramelized, adding more veggie broth as needed to prevent burning.
Heat another large nonstick pan over medium and pour in contents of spinach bag. Add about a 1/4 cup of veggie both, salt & pepper to taste and the minced garlic. Cover skillet w/ lead and cook spinach until wilted, about 5mins.
In a small sauce pan, pour the diced tomatoes and bring to a simmer. Once simmering, add basil, oregano and other seasonings to taste...it's all about how seasoned you'd like your tomatoes.
To assemble: Spray Pyrex loaf (or other) baking dish. Layer eggplant then spinach, then onions, then sauce. Repeat. If there's enough eggplant slices, lay on top and put a little sauce. Bake at 350 for 20-30 minutes. Let sit a bit before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user BTRUE2YOU.
Cut top off of Eggplant and slice about 1/2" thick the long way
Spray cookie sheets with PAM and lay eggplant slices as close together as possible. Bake at 425 degrees for about 10 minutes, turn and bake 10 minutes more. They should be slightly brown and soft.
In the meantime prep the other veggies. Heat a non stick skillet over medium. Cut ends off of the onion, then cut in half and slice onions in to 1/4" half circles. Place onions in heated pan w/ a TB or 2 of veggie broth. sprinkle w/ salt and pepper. Cook onions over medium low heat, allowing them to sweat and slowly become caramelized, adding more veggie broth as needed to prevent burning.
Heat another large nonstick pan over medium and pour in contents of spinach bag. Add about a 1/4 cup of veggie both, salt & pepper to taste and the minced garlic. Cover skillet w/ lead and cook spinach until wilted, about 5mins.
In a small sauce pan, pour the diced tomatoes and bring to a simmer. Once simmering, add basil, oregano and other seasonings to taste...it's all about how seasoned you'd like your tomatoes.
To assemble: Spray Pyrex loaf (or other) baking dish. Layer eggplant then spinach, then onions, then sauce. Repeat. If there's enough eggplant slices, lay on top and put a little sauce. Bake at 350 for 20-30 minutes. Let sit a bit before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user BTRUE2YOU.
Nutritional Info Amount Per Serving
- Calories: 55.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 213.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.2 g
- Protein: 3.2 g
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