This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli.
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
Preheat oven to 425 degrees F. In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about two to three minutes. Transfer to an 8×8 or 9×13 baking dish. Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
Spread a layer of this mixture over the onion layer. Add a layer of eggplant and follow with a layer of tomato. Sprinkle 1/3 of the mozzarella cheese over top. Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.
Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender. Uncover and bake 10 to 15 minutes, or until layer of cheese is light brown. Serves four.
Per serving (1 slice lasagna, 1 cup): 219 Calories; 5g Carbohydrates; 15g Fat; 16g Protein.