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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"I prepare the vegetables with a wide range of herbs, spices and such."
-Graham Kerr, The Galloping Gourmet

The refrigerator light goes on...

This recipe was designed to use layers of eggplant in place of the traditional strips of lasagna pasta. One thing to keep in mind with this recipe is to cook the sauce long enough so that it is fairly thick. The eggplant will give up a fair amount of water while baking, and if the sauce is too thin, the "lasagna" won’t hold together well.

Dried Herbs

Like garlic powder, there are times that I do like to use dried herbs.  Maybe this is because one of the first places that I recognized something about food was when I identified the dried rosemary flavor in my mother’s fantastic fried chicken. 


 

Eggplant Lasagna



Servings = 4 | Serving size =1/4 lasagna

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers, and like many lasagnas, is even better the next day.

2 tsp olive oil
2 cloves garlic (minced)
1 large onion (diced)
1 lb crimini mushrooms (sliced)
2 15 ounce can no salt added diced tomatoes
1/4 tsp salt
fresh ground black pepper (to taste)
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
spray oil
1 1/2 lbs eggplant (thinly sliced into rounds)
8 ounces low-moisture part-skim mozzarella slices

Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the mushrooms and cook for about 10 minutes until well browned.

Add the tomatoes, salt, pepper, basil, oregano and thyme. Stir and reduce the heat to medium.

Cover and simmer for 10 minutes. Stir occasionally.

Uncover and simmer for another 15 minutes. Stir occasionally.

Preheat the oven to 325°F.

Line a 9"x12" rectangular Pyrex dish with aluminum foil. Spray lightly with oil.

Place a layer of 1/2 of the eggplant slices in the bottom of the pan. Top with 1/2 of the sauce.

Place another layer of the remaining eggplant in the pan and then top with the remaining sauce.

Cover the lasagna with foil. Place the pan in the oven and cook for 30 minutes. Increase the heat to 375°F and cook for another 30 minutes.

Remove the foil and top with the sliced mozzarella.

Cook for another 10 minutes. Serve.

Nutrition Facts

Serving size = 1/4 lasagna

Servings = 4

.

Amount Per Serving

Calories 308 Calories from Fat 128
  % Daily Value
Total Fat 13g 22%
    Saturated Fat 7g 29%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 31mg 10%
Sodium 466mg 19%
Total Carbohydrates 8g 3%
    Dietary Fiber 9g 31%
    Sugars 10g  
Protein 22g  
Vitamin A 9% Vitamin C 30%
Calcium 54% Iron 13%
Vitamin K 21 mcg Potassium 1235 mg
Magnesium 67 mg