Eggplant Lasagna

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Eggplant Lasagna calories by ingredient


Introduction

Courtesy of National Diabetes Educational Program.

Prep Time 10 minutes.
Cook Time 55 minutes.
Serves 4 Courtesy of National Diabetes Educational Program.

Prep Time 10 minutes.
Cook Time 55 minutes.
Serves 4
Number of Servings: 4

Ingredients

    1 tbsp. olive oil
    1 medium onion
    1 clove garlic, minced
    1 large tomato sliced very thin
    1 cup crushed tomatoes
    1 1/2 tsp. dried basil
    1 1/2 tsp. dried oregano
    1/4 tsp. salt (optional)
    1 medium eggplant, sliced very thin
    8 oz. shredded mozzarella cheese

Directions

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.