Eggplant Lasagna

Yield: 6 servings

Ingredients

• 8 ounces lasagna noodles
• 2 cloves garlic, crushed
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 tomatoes, skinned and chopped
• 1/2 cup tomato sauce
• 2 tablespoons fresh basil or 1/2 teaspoon dried
• 2 tablespoons fresh oregano or 1/2 teaspoon dried
• 2 tablespoons fresh parsley or 1/2 teaspoon dried
• 1/2 cup red wine
• 1 pound low-fat ricotta cheese
• 2 eggs
• 1 medium eggplant, peeled and sliced thin
• 2 tablespoons flour
• Dash of pepper
• 2 tablespoons Parmesan or Romano cheese

Instructions

1. Cook lasagna noodles following package directions.
2. Heat 1 tablespoon oil; sauté onions and garlic. Add tomatoes and spices; simmer 15 to 20 minutes.
3. Coat eggplant with a mixture of flour, salt and pepper. Pan-fry in olive oil until tender. Add wine to sauce.
4. Mix ricotta cheese with Parmesan, eggs, salt, and pepper to taste. Spoon enough sauce to cover a 9-inch square pan. Add a layer of noodles, then cheese, then eggplant. Cover with sauce; repeat. Sprinkle top with remaining cheese.
5. Cover, and bake at 375 degrees F for 30 minutes.