Tasty Tuesday!!

Eggplant Lasagna

Ingredients

1 3/4 cups chopped onion
2 medium garlic cloves, minced
16 oz whole tomatoes, undrained
1/4 cup tomato paste
2 Tbsp fresh chopped parsley
1 tsp oregano
1/2 tsp dried basil
Fresh ground pepper
1 large eggplant, peeled and sliced into 1/4-inch slices
1 cup shredded nonfat mozzarella cheese
1 cup low-fat cottage cheese
4 Tbsp grated Parmesan cheese

Preparation

1. Coat a large skillet with nonstick cooking spray. Add onion and garlic and saute over low heat until onion is tender, about 6 minutes.
2. Stir in undrained whole tomatoes, tomato paste, parsley, salt, oregano, basil, and pepper. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 40 to 50 minutes, stirring occasionally.
3. To steam eggplant slices, place 1 inch of water in a large pot. Arrange eggplant slices on a steamer, cover pot, and steam until eggplant is tender, about 5 minutes. Do not overcook.
4. Combine mozzarella and cottage cheeses together and set aside.
5. Coat a 13 x 9 x 2 inch baking pan with cooking spray, and place half of the eggplant in the pan.
6. Top eggplant with half of the sauce mixture and half of the cheese mixture, and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used.
7. Bake at 350 degrees for 30 to 35 minutes, and serve hot.

Nutrition Information
Exchange/Choices
1 1/2 Carbohydrate (or 4 Vegetable)
1 Lean Meat

Calories: 161
Calories from Fat: 22
Total Fat: 2 g
Saturated Fat: 1 g
Polyunsaturated Fat:
Monounsaturated Fat:
Cholesterol: 11 mg
Sodium: 556 mg
Total Carbohydrate: 23 g
Dietary Fiber: 5 g
Sugars: 10 g
Protein: 15 g