Friday, February 3, 2012

Eggplant Lasagna

  • 1 medium eggplant, peeled and sliced into thin medallions
  • salt, pepper, cooking spray for coating eggplant
  • 6 oz soy chorizo OR 2 links italian turkey sausage
  • 3 slices 2% skim mozzarella cheese, torn into pieces
  • 2 wedges laughing cow cheese (I used Mozzarella & Sun Dried Tomato flavor)
  • 1 small can sliced mushrooms
  • 1 TBSP reduced fat parmesan cheese

For the marinara sauce, you can use store bought if you want, but I make my own. Using store bought will increase the calories. Here's how I make mine. I only used about 2/3-3/4 of the recipe.

  • 1 can diced tomatoes
  • 1 small can tomato sauce
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 TBSP each: garlic powder, minced onions, italian seasoning
  1. Preheat oven to 350.
  2. Place peeled eggplant slices on a large cookie sheet (in a single layer) sprayed with cooking spray. Sprinkle with salt & pepper, and mist with cooking spray.
  3. Bake at 350 for 25 minutes, turning once.
  4. Prepare the sauce by putting all the sauce ingredients in a blender and pureeing.
  5. Brown the sausage and the mushrooms in a skillet coated with cooking spray.
  6. When eggplant is finished, spread a little bit of the laughing cow on each slice of eggplant.
  7. Mist a 9x9 pan with cooking spray. To prepare lasagna layer in this order: about 1/4 of the marinara, half the eggplant slices, half the sausage mixture, 1.5 slice mozzarella, then repeat once more. Top it off with more marinara and then the parmesan cheese.
  8. Bake at 350 for 20 minutes.

Makes 4 servings.

Nutrition (w/ Chorizo. Adds 10 calories if you use turkey sausage)
Calories 170
Fat 9g
Sat Fat 3g
Cholesterol 12.5mg
Sodium 845mg
Potassium 329mg
Carbs 15g
Fiber 6g
Sugars 4g
Protein 11g

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