• Eggplant Lasagna

    This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.

    Nutrition Facts

    Serving Size 1 slice lasagna (1 cup)
    Calories 219
    Total Fat 15 g
    Total Carbohydrate 5 g
    Protein 16 g

    Servings and Times

    Servings 4

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 1 tablespoon
    Medium onion, sliced 1
    Garlic clove, minced 1
    Large tomato, slice very thin 1
    Canned, crushed tomatoes 1 cup
    Dried basil 1½ teaspoons
    Dried oregano 1½ teaspoons
    Salt (optional) ¼ teaspoon
    Medium eggplant, sliced very thin 1
    Shredded part-skim mozzarella cheese 8 ounces
    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 8 x 8 or 9 x 13 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.

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