Eggplant Lasagna

recipe
Usually lasagna feeds a crowd, but this one makes just enough for two. Depending on the size of your eggplant, you may end up with extra slices. Reserve them for another dish, such as eggplant Parmesan, or grill the slices and serve as a side dish.

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 442
Caloriesfromfat 24 %
Fat 11.6 g
Satfat 5 g
Monofat 3 g
Polyfat 2.8 g
Protein 22.3 g
Carbohydrate 62.7 g
Fiber 9 g
Cholesterol 20 mg
Iron 3.9 mg
Sodium 989 mg
Calcium 373 mg

Ingredients

Sauce:
1/2 teaspoon vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup dry red wine
1 cup no-salt-added diced tomatoes, undrained
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon freshly ground black pepper
Dash of salt
1 (8-ounce) can no-salt-added tomato sauce
Eggplant:
1 (3/4-pound) eggplant, cut crosswise into 1/8-inch-thick slices
1/8 teaspoon salt
1 1/2 teaspoons water
1 teaspoon vegetable oil
1 large egg white
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
Remaining ingredients:
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons shredded fresh Parmesan cheese
1/8 teaspoon freshly ground black pepper
3 oven-ready lasagna noodles (such as Barilla)

Preparation

To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add garlic, and sauté 30 seconds. Add wine; cook 1 minute. Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.

Preheat oven to 450°.

To prepare eggplant, arrange the slices in a single layer on paper towels. Sprinkle 1/8 teaspoon salt on both sides of eggplant. Let stand 15 minutes, and pat dry. Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk. Place the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in breadcrumbs. Place breaded slices on a baking sheet coated with cooking spray. Bake at 450° for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack.

Combine cheeses and 1/8 teaspoon pepper. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan. Place one noodle over sauce. Arrange a single layer of eggplant slices over noodle; top with 1/4 cup sauce and about 3 tablespoons cheese mixture. Repeat the layers twice, ending with cheese. Cover and bake at 450° for 40 minutes.

Note:

Cynthia De Persio,

April 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note