Eggplant Lasagna (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Usually lasagna feeds a crowd, but this one makes just enough for two.

Ingredients

• 1/2 teaspoon vegetable oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/2 cup dry red wine
• 1 cup no-salt-added diced tomatoes, undrained
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried rosemary
• 1/8 teaspoon freshly ground black pepper
• Dash of salt
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 (3/4-pound) eggplant, cut crosswise into 1/8-inch-thick slices
• 1/8 teaspoon salt
• 1 1/2 teaspoons water
• 1 teaspoon vegetable oil
• 1 large egg white
• 1/3 cup Italian-seasoned breadcrumbs
• Cooking spray
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons shredded fresh Parmesan cheese
• 1/8 teaspoon freshly ground black pepper
• 3 oven-ready lasagna noodles

Directions

1. To prepare sauce, heat 1/2 teaspoon oil in a small saucepan over medium-high heat.
2. Add onion; sauté 5 minutes or until lightly browned.
3. Add garlic, and sauté 30 seconds.
4. Add wine; cook 1 minute.
5. Add tomatoes and next 5 ingredients.
6. Reduce heat, and simmer 20 minutes.
7. Preheat oven to 450°.
8. To prepare eggplant, arrange slices in a single layer on paper towels.
9. Sprinkle 1/8 teaspoon salt on both sides of eggplant.
10. Let stand 15 minutes, and pat dry.
11. Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk.
12. Place breadcrumbs in another shallow bowl.
13. Dip eggplant in egg white mixture, and dredge breadcrumbs.
14. Place breaded slices on a baking sheet coated with cooking spray.
15. Bake at 450° for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes.
16. Cool on a wire rack.
17. Combines cheeses and 1/8 teaspoon pepper.
18. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan.
19. Place one noodle over sauce.
20. Arrange a single layer of eggplant slices over noodle; top with 1/4 cup sauce and about 3 tablespoons cheese mixture.
21. Repeat layers twice, ending with cheese.
22. Cover and bake at 450° for 40 minutes.

Yield: 2 servings