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Eggplant Lasagna



  • 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


  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.

Yield: 6 servings


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