Eggplant Lasagna

== Description ==
This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.
* Eggplant Lasagna from the NDEP Recipe and Meal Planner Guide, US government resource in the public domain—original source of recipe
* Cook Time: About 1 hour 
* Serves: 4
== Ingredients ==
* 1 tablespoon olive oil
* 1 medium onion, sliced
* 1 clove garlic, minced
* 1 large tomato, sliced very thin
* 1 cup canned crushed tomatoes
* 1½ teaspoons dried basil
* 1½ teaspoons dried oregano
* ¼ teaspoon salt (optional)
* 1 medium eggplant, sliced very thin
* 8 ounces shredded part-skim mozzarella cheese
== Directions ==
# Preheat oven to 425°F.
# In a medium nonstick skillet, heat olive oil over medium heat.
# Sauté onion until tender, about 2–3 minutes.
# Transfer to an 8x8 or 9x13 baking dish.
# Sauté the garlic for 1 minute.
# Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
# Spread a layer of this mixture over the onion layer.
# Add a layer of eggplant and follow with a layer of tomato.
# Sprinkle ⅓ of the mozzarella cheese over top.
# Repeat layers of eggplant, tomato, and cheese until you use all ingredients.
# Finish with a layer of mozzarella cheese.
# Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.
# Uncover and bake 10–15 minutes, or until layer of cheese is light brown.
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Category:Diabetic-friendly Recipes
Category:Eggplant Recipes
Category:Italian Vegetarian
Category:Main Dish Pasta Recipes
Category:Mozzarella Recipes
Category:Tomato Recipes
Category:Vegetarian Main Dish Recipes