January 11, 2010

Heart Healthy Eggplant Lasagne

Posted in Recipes tagged , , , , , at 12:25 am by keepyourhearthealthy

I found this great recipe from the NY Nutrition Examiner website featuring Debora Yost.  She posts lots of other wonderful heart healthy recipes at: http://www.examiner.com/x-2368-NY-Nutrition-Examiner~y2009m3d3-Get-your-free-printandsave-Heart-Healthy-Recipe-Collection-here
“Eggplant Lasagna”
“This recipe is courtesy of WomenHeart (National Coalition for Women with Heart Disease) and appears in their WomenHeart’s All Heart Family Cookbook.” 
1 tablespoon extra-virgin olive oil
1 medium onion, cut into thick slices
1 clove garlic, minced
1 ½ cups canned crushed tomatoes
1 ½ teaspoon dried basil
1 ½ teaspoon dried oregano
1 medium eggplant, peeled and sliced very thin
2 large tomatoes, sliced very thin
1 ½ cups (6 ounces) shredded reduced-fat mozzarella cheese
Preheat the oven to 425°F. Coat an 8-inch square baking dish with cooking spray.
Heat the oil in a nonstick skillet over medium heat. Add the onion and cook, turning once, for 5 minutes, or until lightly browned. Place in the prepared baking dish.
Add the garlic to the skillet and cook for 1 minute. Add the crushed tomatoes, basil and oregano. Reduce the heat to medium-low and simmer for 10 minutes.
Spread about one-third of the tomato mixture over the onion mixture. Arrange one-third of the eggplant over the tomatoes and top with one-third of the sliced tomato. Top with one-third of the cheese. Repeat the layers two times. Cover with aluminum foil.
Bake for 25 minutes or until the vegetables are tender. Uncover and bake for 10 to 15 minutes longer or until the cheese in lightly browned.
Serves 6
Calories per serving: 257
Saturated fat: 17.5% of calories
Monounsaturated fat: 10.5% of calories
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