Eggplant Lasagna
I watched The Victory Garden on PBS recently where they used fresh eggplant, basil, and garlic leaves (yes, the leaves or a garlic plant) to make a low fat eggplant lasagna. I used their idea and altered it to make it a little more like lasagna and a little lower fat. I cannot tell you how delish this dish came out! I used 1/2 point bread the next day with garlic spray and made an eggplant lasagna sammich in my old skool sammich maker. Even better the next day!
Eggplant Lasagna
Ingredients:
2 eggplants, grilled.
Fresh herbs (I used basil)
Salt, pepper
1-2 cloves garlic, minced
1 ½ cup light pasta sauce, your choice
½ cup low fat cottage cheese
1 ¼ cup low fat mozzarella cheese
Directions:
Preheat Oven to 400, slice eggplant lengthwise into 1/2 inch strips. Spray with ff spray (I used butter flavor), lay on baking sheet and sprinkle salt and pepper. 2 eggplants took up 2 baking sheets. Bake till golden, possibly flipping midway (check after 10 minutes). Turn oven down to 350 and keep on after the eggplant. Make sure the eggplant is cooked thoroughly, not too tough.
You can heat up your sauce with the garlic and herbs to get them mixed well, or roast your garlic separately and just add that and a couple of leaves of basil, chopped, to the sauce later. Place ½ of the grilled eggplant in a casserole dish, laying down for even coverage. Add all of the cottage cheese and spread evenly. Add ¾ cup red sauce and ½ cup of the mozzarella. Add second layer of eggplant, then red sauce and ¾ cup mozzarella. I like more cheese on top. Place in oven and bake for 15-25 minutes. I can’t remember top on or top off. You just need to reheat it some and it depends on how you like your cheese top!
You will want to re-calculate the points as you make this, but if I am correct and you also use a light sauce, it should be about 4 pts a serving, and I made 4 huge servings from it.
I watched The Victory Garden on PBS recently where they used fresh eggplant, basil, and garlic leaves (yes, the leaves or a garlic plant) to make a low fat eggplant lasagna. I used their idea and altered it to make it a little more like lasagna and a little lower fat. I cannot tell you how delish this dish came out! I used 1/2 point bread the next day with garlic spray and made an eggplant lasagna sammich in my old skool sammich maker. Even better the next day!
Eggplant Lasagna
Ingredients:
2 eggplants, grilled.
Fresh herbs (I used basil)
Salt, pepper
1-2 cloves garlic, minced
1 ½ cup light pasta sauce, your choice
½ cup low fat cottage cheese
1 ¼ cup low fat mozzarella cheese
Directions:
Preheat Oven to 400, slice eggplant lengthwise into 1/2 inch strips. Spray with ff spray (I used butter flavor), lay on baking sheet and sprinkle salt and pepper. 2 eggplants took up 2 baking sheets. Bake till golden, possibly flipping midway (check after 10 minutes). Turn oven down to 350 and keep on after the eggplant. Make sure the eggplant is cooked thoroughly, not too tough.
You can heat up your sauce with the garlic and herbs to get them mixed well, or roast your garlic separately and just add that and a couple of leaves of basil, chopped, to the sauce later. Place ½ of the grilled eggplant in a casserole dish, laying down for even coverage. Add all of the cottage cheese and spread evenly. Add ¾ cup red sauce and ½ cup of the mozzarella. Add second layer of eggplant, then red sauce and ¾ cup mozzarella. I like more cheese on top. Place in oven and bake for 15-25 minutes. I can’t remember top on or top off. You just need to reheat it some and it depends on how you like your cheese top!
You will want to re-calculate the points as you make this, but if I am correct and you also use a light sauce, it should be about 4 pts a serving, and I made 4 huge servings from it.
