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Eggplant Lasagna
Eggplant Lasagna
Ingredients| 8 ounces lasagna noodles 2 cloves garlic, crushed 1 medium onion, chopped 2 tablespoons olive oil 4 tomatoes, skinned and chopped 1/2 cup tomato sauce 2 tablespoons fresh basil or 1/2 teaspoon dried 2 tablespoons fresh oregano or 1/2 teaspoon dried 2 tablespoons fresh parsley or 1/2 teaspoon dried 1/2 cup red wine 1 pound low-fat ricotta cheese 2 eggs 1 medium eggplant, peeled and sliced thin 2 tablespoons flour Dash of pepper 2 tablespoons Parmesan or Romano cheese Cook lasagna noodles following package directions. |
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Heat 1 tablespoon oil; saute onions and garlic. Add tomatoes and spices; simmer 15 to 20 minutes.
Coat eggplant with a mixture of flour, salt and pepper. Pan-fry in olive oil until tender. Add wine to sauce.
Mix ricotta cheese with Parmesan, eggs, salt, and pepper to taste. Spoon enough sauce to cover a 9-inch square pan. Add a layer of noodles, then cheese, then eggplant. Cover with sauce; repeat. Sprinkle top with remaining cheese. Cover, and bake at 375 degrees F for 30 minutes.
Makes 6 servings.
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