Eggplant Lasagna

  • Monday, August 6, 2012

Ingredients Measures 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 1 1/2 teaspoons Dried basil 1 1/4 teaspoons Medium eggplant, sliced very thing 1 Shredded part-skim mozzarella cheese 8 ounces
Directions: 1. Preheat oven to 425°F.
2. In a medium nonstick skillet, heat olive oil over medium heat. SauteŽ onion until tender, about 2-3 minutes. Transfer to an 8 x 8 or 9 x 13 baking dish.
3. SauteŽ 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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