Tuesday, January 14, 2014

Eggplant Lasagna

Eggplant Lasagna
Eggplant Lasagna

1 large eggplant, cut in 1/4? thick slices
1 medium zucchini, cut into thick slices
1 Jar bottled tomato sauce (or fresh homemade sauce)
1 onion, chopped
1 clove garlic, crushed
1 box lasagna sheets
1 1/2 cups milk
1 Tbs cornflour
4 Tbs shredded mozzarella cheese

Spray a frypan with oil and add onion and garlic. Sauté for 2 minutes.
Add eggplant and zucchini, cook until vegetables are tender.
Add tomato sauce.
Put one cup of the milk in a saucepan, heating gently.
Mix the cornflour with the remaining milk, before adding to the heated milk.
Allow milk to boil before turning it down to simmer, adding 3 tablespoons of the cheese.
Spray a meatloaf pan with oil before adding a little sauce. Top with a layer of lasagna sheets, add
a third of the eggplant & zucchini mixture. Repeat. Then add some of the cheese sauce,
before repeating layers again, finishing with lasagna sheets and
topped with the remaining cheese sauce.
Sprinkle the extra shredded cheese on top and place in a moderate oven for 35 minutes, or until
pasta is cooked and top is bubbling.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 267.7 calories; 10% calories from fat; 3.2g total fat; 8.4mg cholesterol;
441.2mg sodium; 755.6mg potassium; 49.8g carbohydrates; 5.7g fiber; 10.0g sugar; 11.5g


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