Eggplant Lasagna

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 canola 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
 

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.

 

Nutritional Information

Calories 442
Fat 11.6 g
Protein 22.3 g
Carbohydrate 62.7 g

 

 

Adopted from www.myrecipes.com