Eggplant Lasagna

Ingredients - serves 4:

• 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
   

Procedure:

• Preheat oven to 425°F.
• 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.
• Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
• Spread a layer of this mixture over the onion layer.
• Add a layer of eggplant and follow with a layer of tomato.
• Sprinkle 1/3 of the mozzarella 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 10-15 minutes, or until layer of cheese is light brown.
   

Nutrition Information:

Serving size: 1 slice lasagna (1 cup)

Calories: 219

Carbohydrate: 5 grams

Protein: 16 grams

Fat: 15 grams