This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.

Nutrition Facts

Serving Size 1 slice lasagna (1 cup)
Calories 219
Total Fat 15 g
Total Carbohydrate 5 g
Protein 16 g

Servings and Times

Servings 4

Ingredients and Preparation

Ingredients Measures
Olive oil 1 tablespoon
Medium onion, sliced 1
Garlic clove, minced 1
Large tomato, slice very thin 1
Canned, crushed tomatoes 1 cup
Dried basil 1½ teaspoons
Dried oregano 1½ teaspoons
Salt (optional) ¼ teaspoon
Medium eggplant, sliced very thin 1
Shredded part-skim mozzarella cheese 8 ounces
  • 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 8 x 8 or 9 x 13 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.