Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp. olive oil1 medium onion1 clove garlic, minced1 large tomato sliced very thin1 cup crushed tomatoes1 1/2 tsp. dried basil1 1/2 tsp. dried oregano1/4 tsp. salt (optional)1 medium eggplant, sliced very thin8 oz. shredded mozzarella cheese
Preheat oven to 425. Heat olive oil in a medium skillet over medium heat. Saute onion until tender. Transfer to an 8 x 8 or 9 x 13 baking dish. Saute the garlic for 1 minute. Add crushed tomato, basis, oregano, and salt; cook gently over mediu-low heat for 10 minutes. Spread a layer of this mixture over the onion layer. Add a layer of eggplant and follow iwth a layer of tomato. Sprinkle 1/3 of the mosszrella 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 to 15 minutes or until layer of cheese is light brown.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVESCATS2.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVESCATS2.
Nutritional Info Amount Per Serving
- Calories: 235.9
- Total Fat: 13.0 g
- Cholesterol: 32.9 mg
- Sodium: 424.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 5.1 g
- Protein: 16.3 g
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