Wilson Pon
archilles
JessiccaEggplant Lasagna
June 25th 2008 02:59
When you have the cravings for lasagna but you need to cut off the cheese and diary products, you now can do so with this recipe below.
The tender slices of eggplant take the place of pasta in this lasagna, making it quite high in fiber. This recipe includes many flavorful and healthful herbs and spices, including oregano—a powerful source of antioxidants. This dish can be assembled ahead of time and baked just before serving.
Eggplant Lasagna Makes 8 servings
Recipe extracted from Cancer Project
Image extracted from aweightlifted.blogs.com
Ingredients
1 large eggplant
vegetable oil spray
1 batch Simple Marinara, or 1 25-ounce jar commercial marinara
1 1/2 cups water, divided
1 large onion, chopped (about 2 cups)
2 packages (10 ounces each) frozen chopped spinach, thawed, or 4 pounds fresh spinach, chopped
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup whole-wheat flour
1 teaspoon soy sauce (optional)
3 garlic cloves, pressed or minced
4 cups sliced mushrooms (about 3/4 pound)
1 teaspoon dried thyme
1/4 teaspoon black pepper
Directions
Preheat oven to 375 deg F.
Cut eggplant into 1/4-inch slices (there should be about 12 slices). Arrange in a single layer on a lightly vegetable oil sprayed baking sheet. Bake 20 minutes, then turn and cook second side 15 minutes. Eggplant should be tender when pierced with a fork. Remove from oven and reduce heat to 350 deg F.
Spread half the marinara in a large casserole dish and top with half the eggplant slices.
Heat 1/2 cup water in a large non-stick skillet. Add onion and cook over high heat, stirring often until all the liquid has evaporated. Add 1/4 cup water and stir to loosen any stuck bits of onion, then continue cooking and stirring until all the liquid evaporates again. Repeat this process twice more. Reduce heat to medium and add spinach, basil, oregano, garlic powder, nutmeg, and salt. Cook, stirring often, until spinach is hot, about 3 minutes, then stir in flour. Cook, stirring constantly, for 2 minutes. Spread half the spinach evenly over the eggplant slices.
Heat remaining 1/4 cup water and soy sauce, if using, in a large non-stick skillet. Add garlic and cook 1 minute. Add mushrooms, thyme, and black pepper. Cook over medium heat, stirring often, until mushrooms are browned, about 5 minutes. Spread in casserole dish over spinach.
Top mushrooms with remaining eggplant slices, remaining spinach, and remaining marinara.
Bake at 350 deg F until heated through, about 40 minutes.
Serve with polenta or sourdough bread and a green salad.
Nutrition Information
Per serving (1/8 of recipe):
107 calories
1 g fat
0.2 g saturated fat
8% calories from fat
0 mg cholesterol
5.4 g protein
23.6 g carbohydrate
8.5 g sugar
6.8 g fiber
715 mg sodium
110 mg calcium
3.1 mg iron
11.8 mg vitamin C
3645 mcg beta-carotene
4.2 mg vitamin E
The tender slices of eggplant take the place of pasta in this lasagna, making it quite high in fiber. This recipe includes many flavorful and healthful herbs and spices, including oregano—a powerful source of antioxidants. This dish can be assembled ahead of time and baked just before serving.
Recipe extracted from Cancer Project
Image extracted from aweightlifted.blogs.com
Ingredients
1 large eggplant
vegetable oil spray
1 batch Simple Marinara, or 1 25-ounce jar commercial marinara
1 1/2 cups water, divided
1 large onion, chopped (about 2 cups)
2 packages (10 ounces each) frozen chopped spinach, thawed, or 4 pounds fresh spinach, chopped
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup whole-wheat flour
1 teaspoon soy sauce (optional)
3 garlic cloves, pressed or minced
4 cups sliced mushrooms (about 3/4 pound)
1 teaspoon dried thyme
1/4 teaspoon black pepper
Directions
Preheat oven to 375 deg F.
Cut eggplant into 1/4-inch slices (there should be about 12 slices). Arrange in a single layer on a lightly vegetable oil sprayed baking sheet. Bake 20 minutes, then turn and cook second side 15 minutes. Eggplant should be tender when pierced with a fork. Remove from oven and reduce heat to 350 deg F.
Spread half the marinara in a large casserole dish and top with half the eggplant slices.
Heat 1/2 cup water in a large non-stick skillet. Add onion and cook over high heat, stirring often until all the liquid has evaporated. Add 1/4 cup water and stir to loosen any stuck bits of onion, then continue cooking and stirring until all the liquid evaporates again. Repeat this process twice more. Reduce heat to medium and add spinach, basil, oregano, garlic powder, nutmeg, and salt. Cook, stirring often, until spinach is hot, about 3 minutes, then stir in flour. Cook, stirring constantly, for 2 minutes. Spread half the spinach evenly over the eggplant slices.
Heat remaining 1/4 cup water and soy sauce, if using, in a large non-stick skillet. Add garlic and cook 1 minute. Add mushrooms, thyme, and black pepper. Cook over medium heat, stirring often, until mushrooms are browned, about 5 minutes. Spread in casserole dish over spinach.
Top mushrooms with remaining eggplant slices, remaining spinach, and remaining marinara.
Bake at 350 deg F until heated through, about 40 minutes.
Serve with polenta or sourdough bread and a green salad.
Nutrition Information
Per serving (1/8 of recipe):
107 calories
1 g fat
0.2 g saturated fat
8% calories from fat
0 mg cholesterol
5.4 g protein
23.6 g carbohydrate
8.5 g sugar
6.8 g fiber
715 mg sodium
110 mg calcium
3.1 mg iron
11.8 mg vitamin C
3645 mcg beta-carotene
4.2 mg vitamin E
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