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Eggplant Lasagna 

A delicious, lighter version of lasagna. Serve it with a green salad to round out your meal.


1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very thin
1 cup canned crushed tomatoes
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
¼ teaspoon salt (optional)
1 medium eggplant, sliced very thin


  1. Heat oven to 425 F.
  2. In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2 to 3 minutes. Transfer to an 8x8 or 9x13 baking dish.
  3. Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano and salt and cook gently over medium-low heat for 10 minutes.
  4. Spread a layer of this mixture over the onion layer.
  5. Add a layer of eggplant and follow with a layer of tomato.
  6. Sprinkle 1/3 of the mozzarella cheese over top.
  7. Repeat layers of eggplant, tomato and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.
  8. Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.
  9. Uncover and bake 10 to 15 minutes, or until layer of cheese is light brown.

Makes 4 servings.

Serving size: 1 slice lasagna 91 cup
Calories: 219
Carbohydrate: 5 grams
Protein 16 grams
Fat 15 grams

Daily servings according to the Diabetes Food Guide Pyramid

1 serving from meat group
1 serving from vegetable group
1 serving from fat

Per serving: 241 calories (22% calories from fat); 20 grams protein; 6 grams total fat (1.7 grams saturated fat); 26 grams of carbohydrate; 2 grams dietary fiber; 50 grams cholesterol; 332 milligrams sodium.

Diabetic exchanges: 2 lean protein; 2 carbohydrate.


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