Recipe for Health: Eggplant Lasagna

This delicious dish can be served with a mixed vegetable salad or steamed broccoli and French bread.

1 tbsp. olive oil
1 medium onion, sliced
1 clove garlic, minced
1 c. canned crushed tomatoes
1½ tsp. dried basil
1½ tsp. dried oregano
¼ tsp. salt (optional)
1 medium eggplant, sliced very thin
1 large tomato, sliced very thin
8 oz. shredded, part-skim mozzarella cheese

1. Preheat oven to 425°F.



2. In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about two to three minutes. Transfer to an 8-by- 8-inch or 9-by-13-inch baking dish.



3. Sauté the garlic for one 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 to 15 minutes, or until cheese layer is light brown.

Yield: 4 servings
Serving size: 1 slice lasagna (1 cup)

Each serving provides:

Calories: 219, Carbohydrates: 5 g,
Protein: 16 g, Fat: 15 g