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 |
Ingredients and Preparation| Ingredients | Measures |
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| 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 - 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 8 x 8 or 9 x 13 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.
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