Eggplant Lasagna

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

Info
Cook Time: About 1 hour

Serves: 4

Ingredients

 * 1 tablespoon olive oil


 * 1 medium onion, sliced


 * 1 clove garlic, minced


 * 1 large tomato, sliced very thin


 * 1 cup canned crushed tomatoes


 * 1 1/2 teaspoons dried basil


 * 1 1/2 teaspoons dried oregano


 * 1/4 teaspoon salt (optional)


 * 1 medium eggplant, sliced very thin


 * 8 ounces shredded part-skim mozzarella cheese

Directions
1.Preheat oven to 425°F.

2.In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2-3 minutes. Transfer to an 8x8 or 9x13 baking dish.

3.Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.

4.Spread a layer of this mixture over the onion layer.

5.Add a layer of eggplant and follow with a layer of tomato.

6.Sprinkle 1/3 of the mozzarella cheese over top.

7.Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.

8.Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.

9.Uncover and bake 10-15 minutes, or until layer of cheese is light brown

Source

 * Eggplant Lasagna from the NDEP Recipe and Meal Planner Guide, US government resource in the public domain -- original source of recipe

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