• Eggplant Lasagna

    Nutrition Facts

    Serving Size 1
    Calories 324
    Total Fat 14 g
    Saturated Fat 7 g
    Sodium 571 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 5.5 g
    Protein 21 g

    Servings and Times

    Servings 6
    Tip: Save leftovers for lunch or freeze for later.

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 teaspoons
    Garlic cloves, minced 3
    Medium onion, diced 1
    Crushed tomato with basil 28 ounces
    Dried oregano 1/2 teaspoon
    Large eggs, lightly beaten 2
    Plain dry breadcrumbs ¾ cup
    Eggplant (about 1¼-1½ pounds), unpeeled and cut into ¼-inch slices 1
    Cooking spray
    Part-skim ricotta cheese 1½ cups
    Part-skim mozzarella, shredded 1 cup
    Parmesan cheese, grated ¼ cup
    Directions
    1. Preheat oven to 350˚F.
    2. Heat olive oil in a large sauté skillet or Dutch oven over medium-high heat. Add garlic and onion and cook for 2-3 minutes. Add crushed tomatoes and oregano and cook, stirring occasionally, for 10-15 minutes. Remove from heat and set aside.
    3. Lightly whisk together eggs in a shallow plate. Add breadcrumbs to another shallow plate. Dip eggplant slices in eggs and then in the breadcrumbs.
    4. Place a large nonstick skillet over medium heat and coat lightly with cooking spray. Add eggplant slices and cook until browned, about 5 minutes on each side.
    5. Pour 1/3 of the tomato sauce into a 12x7-inch baking dish. Layer half of the eggplant slices on top. Spread half of the ricotta over the eggplant. Repeat layers and end with remaining sauce. Top with mozzarella and parmesan cheese and bake for about 40 minutes.

    Exchanges2.5 medium-fat meat substitutes; 2 vegetables; 1 starch

    Side Suggestions: Tossed Salad

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