Eggplant Lasagna


Image of Eggplant LasagnaMangia! Although this healthy recipe comes from the National Diabetes Education Program, it’s not just for people who have type 1 or type 2 diabetes. It is simply a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread. However, if you (like 21 other million Americans) do have type 1 diabetes, type 2 diabetes, or prediabetes, here’s a fabulous way to take control with culinary flair!

(Makes 4 servings)

  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

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 8×8 or 9×13 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.

For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites

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