Easy Eggplant Lasagna
1 tbsp. olive oil 1 ½ tsp. dried basil
1 medium onion, sliced 1 ½ tsp. dried oregano
1 clove garlic, peeled and minced 1 tsp. salt
4 large tomatoes, thinly sliced 1 medium eggplant, thinly sliced
8 oz. part-skim mozzarella cheese,
shredded
Preheat oven to 425°F. Grease a 9 x 13-inch baking dish. In a skillet, heat olive oil over medium-high heat and sauté onion and garlic until tender. Add tomatoes and seasonings; sauté until tomatoes are tender. Spread ¼ of the tomato mixture in baking dish. Place a layer of eggplant over the tomato mixture. Sprinkle ¼ of the cheese over the eggplant. Continue to layer the tomato mixture, eggplant, and cheese. Cover with aluminum foil and bake for 25 minutes. Uncover and bake until the cheese is light brown.
Makes 9 servings.
Each serving provides 120 calories, 8 grams protein, 9 grams carbohydrate, 6 grams fat, 380 milligrams sodium, 3 grams fiber.