Eggplant Lasagna

This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.

Nutrition Facts

Serving Size1 slice lasagna (1 cup)
Total Fat15 g
Total Carbohydrate5 g
Protein16 g

Servings and Times


Ingredients and Preparation

Olive oil1 tablespoon
Medium onion, sliced1
Garlic clove, minced1
Large tomato, slice very thin1
Canned, crushed tomatoes1 cup
Dried basil1½ teaspoons
Dried oregano1½ teaspoons
Salt (optional)¼ teaspoon
Medium eggplant, sliced very thin1
Shredded part-skim mozzarella cheese8 ounces


  • 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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