Diabetic-Friendly Eggplant Lasagna
Serving Size / Yield
- 1 3/4 C. onion, chopped
- 2 garlic cloves, minced
- 16 oz. whole tomatoes, undrained
- 1/4 C. tomato paste
- 2 Tbs. parsley, chopped
- 1 tsp. oregano
- 1/2 tsp. basil
- ground pepper
- 1 eggplant, peeled and sliced into 1/4-inch slices
- 1 C. nonfat mozzarella cheese, shredded
- 1 C. low-fat cottage cheese
- 4 Tbs. Parmesan cheese, grated
Coat a skillet with nonstick cooking spray.
Add onion and garlic and saute over low heat until onion is tender.
Stir in tomatoes, tomato paste, parsley, salt, oregano, basil, and pepper.
Bring mixture to a boil. Reduce heat and simmer uncovered for 40-50 minutes, stirring occasionally.
Place 1 inch of water in a large pot.
Arrange eggplant slices on a steamer, cover pot, and steam until eggplant is tender, about 5 minutes.
Combine mozzarella and cottage cheeses together and set aside.
Coat a 13 x 9 x 2 inch baking pan with cooking spray, and place half of the eggplant in the pan.
Top eggplant with half of the sauce mixture and half of the cheese mixture, and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used.
Bake at 350 degrees for 30-35 minutes.