Eggplant Lasagna
- 1 lg. eggplant, cut in 1/4 inch slices
- 1 tbsp. olive oil
- ½ cup grated Parmesan cheese
- ½ tsp. Garlic salt
- 1/4 tsp. pepper
- Pinch of garlic powder
- 1 tsp. oregano
- 1 (8 oz.) can tomato sauce
- 8 oz. part-skim Mozzarella cheese, thinly sliced
-
Bring large pot of water to boiling; remove from heat. Drop in eggplant
slices; let stand 5 minutes. Drain slices; blot dry with a paper towel.
- Heat oil in non-stick skillet; brown eggplant on both sides.
- Combine Parmesan cheese, salt, pepper, garlic powder and oregano in a
small bowl.
- Spread a little tomato sauce over bottom of a 9-inch square
shallow baking dish.
- Arrange eggplant in layers going eggplant,
mozzarella, then Parmesan mixture.
- Pour remaining sauce over top then
add a healthy dose of grated Parmesan cheese.
- Bake in 350 degree oven
for 30 minutes or until bubbly. Makes 6 servings at around 200 calories
each.
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