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Eggplant Lasagna

Serves: 6
Total Calories: 190

Ingredients

1 3/4 cups chopped onions
2 cloves garlic (medium), minced
16 ounces whole tomatoes, undrained
1/4 cup tomato paste
2 tablespoons fresh chopped parsley
1 teaspoon oregano
1/2 teaspoon dried basil
Fresh ground pepper
1 large eggplant, peeled and sliced into 1/4-inch slices
1 cup shredded nonfat mozzarella cheese
1 cup low-fat cottage cheese
4 tablespoons grated Parmesan cheese

Directions:

1. Coat a large skillet with nonstick cooking spray. Add onion and garlic and sauté over low heat until onion is tender, about 6 minutes.

2. Stir in undrained whole tomatoes, tomato paste, parsley, salt, oregano, basil, and pepper. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 40 to 50 minutes, stirring occasionally.

3. To steam eggplant slices, place 1 inch of water in a large pot. Arrange eggplant slices on a steamer, cover pot, and steam until eggplant is tender, about 5 minutes. Do not overcook.

4. Combine mozzarella and cottage cheeses together and set aside.

5. Coat a 13 x 9 x 2-inch baking pan with cooking spray, and place half of the eggplant in the pan. Top eggplant with half of the sauce mixture and half of the cheese mixture, and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used.

6. Bake at 350°F for 30 to 35 minutes, and serve hot.

EXCHANGES
1 Starch
1 Vegetable
1 Medium-Fat Meat

NUTRITION FACTS
Calories 177
Calories from Fat 54
Total Fat 6 grams
Saturated Fat 4 grams
Cholesterol 19 milligrams
Sodium 546 milligrams
Total Carbohydrate 18 grams
Dietary Fiber 3 grams
Sugars 11 grams
Protein 15 grams

Nutritional Facts:

Serves: 6
Total Calories: 190
Calories from Fat: 92

This Eggplant Lasagna recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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