Thursday, September 18, 2008

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


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 8x8 or 9x13 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

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