Eggplant Lasagna

Adapted from National Diabetes Education Program, National Institutes of Health, Centers for Disease Control and Prevention, US Department of Health and Human Services

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.

Daily Servings According to Diabetes Food Guide Pyramid
Serving From Meat Group: 1
Serving From Vegetable Group: 1
Serving From Fat: 1

 


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