Eggplant Lasagna
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Introduction
This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.
Info
Cook Time: About 1 hour
Serves: 4
Ingredients
- 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
Directions
1.Preheat oven to 425°F.
2.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.
3.Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
4.Spread a layer of this mixture over the onion layer.
5.Add a layer of eggplant and follow with a layer of tomato.
6.Sprinkle 1/3 of the mozzarella cheese over top.
7.Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.
8.Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.
9.Uncover and bake 10-15 minutes, or until layer of cheese is light brown
Source
- Eggplant Lasagna from the NDEP Recipe and Meal Planner Guide, US government resource in the public domain -- original source of recipe
