Monday, February 21, 2011

Meatless Monday: Eggplant Lasagna

Happy President's Day, all!

As Meatless Monday ( gains in popularity, it's popping up on news shows and pages. Here's one example:

This week's Meatless Monday recipe is based off of one I got from The Sunflower Market. I frequently tweak recipes to be cheaper, easier, and/or healthier, and I frequently change recipes based on what I have on hand. Feel free to play with this eggplant lasagna recipe. You could certainly add some mushrooms or even spinach, and you can pull the green pepper, if you'd like. This recipe serves 6, costs less than $2 per serving, and comes in at about 175 calories a serving.

Eggplant Lasagna

1 1/2 cups jarred spaghetti sauce, divided
1 sliced eggplant
8 ounces shredded, part-skim mozzarella cheese, divided
1 teaspoon olive oil
1 thinly sliced onion
1/2 cup diced green peppers
2 minced cloves of garlic
1 thinly sliced tomato

1. Preheat oven to 425 degrees and spray an 8 x 8 inch baking dish with nonstick cooking spray. Pour 1/4 cup of the spaghetti sauce onto the bottom of the dish and spread thinly. Add one layer of eggplant slices. Sprinkle with a thin layer of mozzarella cheese.

2. In a skillet, heat olive oil over medium heat. Sautee the onion, green pepper and garlic until tender, about three minutes. Remove from heat and stir in the remaining 1-1/4 cup of sauce. Spread half of this sauce mixture on top of the mozzarella cheese in the baking dish.

3. Add another layer of eggplant slices followed by a thin layer of cheese and sauce. Top with any remaining eggplant slices, followed by tomato slices and the remaining cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for 15 minutes, allowing the cheese to brown. Let the lasagna set for 5 minutes before cutting and serving.

1 comment:

Raymond Ho said...

This sounds like a very easy and tasty recipe!