Originally Posted by GarnetTigerMom

Eggplant Lasagna

If you are dieabetic,, my mom use this recipe for people who are dieabetic.

Ingredients - serves 4:

1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very thin
1 cup canned crushed tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon. salt (optional)
1 medium eggplant, sliced very thin
8 ounces shredded part-skim mozzarella cheese

Procedure:

Preheat oven to 425°F.
In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2-3 minutes. Transfer to an 8x8 or 9x13 baking dish.
Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
Spread a layer of this mixture over the onion layer.
Add a layer of eggplant and follow with a layer of tomato.
Sprinkle 1/3 of the mozzarella cheese over top.
Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.
Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.
Uncover and bake 10-15 minutes, or until layer of cheese is light brown.

Nutrition Information:

Serving size
1 slice lasagna (1 cup)

Calories
219

Carbohydrate
5 grams

Protein
16 grams

Fat
15 grams