Eggplant Lasagne Recipes

Eggplant Lasagne Recipes - How Foods Fight Cancer

MAKES 8 SERVINGS

Tender slices of eggplant take the place of pasta in this lasagne, making it quite high in fiber.
This recipe includes many flavorful and healthful spices and herbs, including oregano, a powerful
source of antioxidants. This dish can be assembled ahead of time and baked just before serving.
Serve it with polenta or sourdough bread and a green salad.

31⁄2 cups bottled marinara sauce or Simple Marinara
11⁄2 cups water
1 large onion, diced
4 pounds chopped fresh spinach, or 2 packages (10 ounces each) frozen chopped spinach, thawed
2 teaspoons dried basil
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄4 teaspoon ground nutmeg
1⁄4 cup whole wheat flour
1 teaspoon soy sauce (optional)
3 garlic cloves, minced or pressed
4 cups sliced mushrooms
1 teaspoon dried thyme
1⁄4 teaspoon ground black pepper


1. Preheat the oven to 375 degrees F. Lightly mist a baking sheet with
vegetable oil spray.

2. Cut the eggplant into 1⁄4-inch-thick slices (there should be about 12
slices) and arrange them in a single layer on the prepared baking sheet.
Bake for 20 minutes, turn the slices over, and bake for 15 minutes
longer. The eggplant should be tender when pierced with a fork. Remove
from the oven and lower the oven temperature to 350 degrees F.

3. Spread half of the marinara sauce in a 9-inch square casserole or
baking dish and arrange half of the eggplant slices over it.

4. Heat 1⁄2 cup of the water in a large nonstick skillet. Add the onion
and cook and stir over high heat until all of the liquid has evaporated.
Add another 1⁄4 cup of the water and stir to loosen any stuck bits of
onion. Continue to cook and stir until all of the liquid evaporates
again. Repeat this process 2 more times.

5. Lower the heat to medium and add the spinach, basil, oregano, salt,
garlic powder, and nutmeg. Cook for about 3 minutes, stirring often,
until the spinach is hot. Stir in the flour and cook for 2 minutes
longer, stirring constantly. Spread half of the spinach mixture evenly
over the eggplant slices.

6. Heat the remaining 1⁄4 cup of water and the optional soy sauce in a
large nonstick skillet. Add the garlic and cook and stir for 1 minute.
Add the mushrooms, thyme, and pepper. Cook for about 5 minutes
over medium heat, stirring often, until the mushrooms are tender.
Carefully spread the mushroom mixture over the spinach.

7. Arrange the remaining eggplant slices over the mushroom mixture
and spread the remaining spinach over the eggplant. Pour the remaining
marinara sauce on top.

8. Bake uncovered for about 40 minutes, or until heated through.

9. Stored in a covered container in the refrigerator, leftover Eggplant
Lasagne will keep for up to 3 days.


PER SERVING: 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
1 large eggplant, unpeeled