Eggplant Lasagna

Total Time: 1 hr 6 mins Preparation Time: 10 mins Cook Time: 56 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 medium onion, cut into thick slices
• 1 garlic clove, minced
• 1 1/2 cups canned crushed tomatoes
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 medium eggplant, peeled and sliced very thin
• 2 large tomatoes, sliced very thin
• 1 1/2 cups shredded reduced-fat mozzarella cheese

Recipe

• 1 preheat the oven to 425°f coat an 8" square baking dish with cooking spray.
• 2 heat the oil in a nonstick skillet over medium heat. add the onion and cook, turning once, for 5 minutes, or until lightly browned. place in the prepared pan. add the garlic to the same skillet and cook for 1 minute. add the crushed tomatoes, basil, and oregano. reduce the heat to medium-low and simmer for 10 minutes.
• 3 spread about 1/3 of the tomato mixture over the onion layer. arrange 1/3 of the eggplant over the tomatoes and top with 1/3 of the sliced tomato. top with 1/3 of the cheese. repeat the layers two times. cover with aluminum foil.
• 4 bake for 25 minutes, or until the vegetables are tender. uncover and bake for 10-15 minutes longer, or until the cheese is lightly browned.