Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 0 teaspoons dried rosemary; 0 teaspoons dried thyme; 118 milliliters dry red wine; 1 large egg white; 340 grams eggplant, cut crosswise into 1/8-inch-thick slices; 1 garlic clove, minced; 79 milliliters Italian-seasoned breadcrumbs; 3 oven-ready lasagna noodles (such as Barilla); 237 milliliters no-salt-added diced tomatoes, undrained; 118 milliliters chopped onion; 2 Tbsps shredded fresh Parmesan cheese; 57 grams 1/2 cup shredded part-skim mozzarella cheese; 0 teaspoons salt; 1 Dash salt; 227 grams no-salt-added tomato sauce; 1 teaspoons vegetable oil; 1 teaspoon vegetable oil; 2 teaspoons water

Eggplant Lasagna might be just the main course you are searching for. One portion of this dish contains approximately 23g of protein, 11g of fat, and a total of 518 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have italian-seasoned breadcrumbs, water, vegetable oil, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat.

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Vegetable Oil

Sauce

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Sauce Pan

Add onion; saut 5 minutes or until lightly browned.

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Onion

Add garlic, and saut 30 seconds.

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Garlic

Add wine; cook 1 minute.

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Wine

Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.

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Tomato Sauce

Tomato

Preheat oven to 45

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Oven

To prepare eggplant, arrange the slices in a single layer on paper towels.

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Eggplant

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Paper Towels

Sprinkle 1/8 teaspoon salt on both sides of eggplant.

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Eggplant

Salt

Let stand 15 minutes, and pat dry.

Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk.

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Egg Whites

Water

Cooking Oil

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Whisk

Bowl

Place the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in breadcrumbs.

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Breadcrumbs

Egg Whites

Eggplant

Dip

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Bowl

Place breaded slices on a baking sheet coated with cooking spray.

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Cooking Spray

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Baking Sheet

Bake at 450 for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack.

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Eggplant

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Wire Rack

Oven

Combine cheeses and 1/8 teaspoon pepper. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan.

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Pepper

Sauce

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Loaf Pan

Place one noodle over sauce. Arrange a single layer of eggplant slices over noodle; top with 1/4 cup sauce and about 3 tablespoons cheese mixture. Repeat the layers twice, ending with cheese. Cover and bake at 450 for 40 minutes.

Ingredients you will need

Eggplant

Cheese