Eggplant Lasagna (Cooking Light Annual Recipes 2004 - Cooking Light)

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Usually lasagna feeds a crowd, but this one makes just enough for two.
== Ingredients ==
* 1/2 teaspoon vegetable oil
* 1/2 cup chopped onion
* 1 garlic clove, minced
* 1/2 cup dry red wine
* 1 cup no-salt-added diced tomatoes, undrained
* 1/8 teaspoon dried thyme
* 1/8 teaspoon dried rosemary
* 1/8 teaspoon freshly ground black pepper
* Dash of salt
* 1 (8-ounce) can no-salt-added tomato sauce
* 1 (3/4-pound) eggplant, cut crosswise into 1/8-inch-thick slices
* 1/8 teaspoon salt
* 1 1/2 teaspoons water
* 1 teaspoon vegetable oil
* 1 large egg white
* 1/3 cup Italian-seasoned breadcrumbs
* Cooking spray
* 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
* 2 tablespoons shredded fresh Parmesan cheese
* 1/8 teaspoon freshly ground black pepper
* 3 oven-ready lasagna noodles
== Directions ==
# To prepare sauce, heat 1/2 teaspoon oil in a small saucepan over medium-high heat.
# Add onion; sauté 5 minutes or until lightly browned.
# Add garlic, and sauté 30 seconds.
# Add wine; cook 1 minute.
# Add tomatoes and next 5 ingredients.
# Reduce heat, and simmer 20 minutes.
# Preheat oven to 450°.
# To prepare eggplant, arrange slices in a single layer on paper towels.
# Sprinkle 1/8 teaspoon salt on both sides of eggplant.
# Let stand 15 minutes, and pat dry.
# Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk.
# Place breadcrumbs in another shallow bowl.
# Dip eggplant in egg white mixture, and dredge breadcrumbs.
# Place breaded slices on a baking sheet coated with cooking spray.
# Bake at 450° for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes.
# Cool on a wire rack.
# Combines cheeses and 1/8 teaspoon pepper.
# Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan.
# Place one noodle over sauce.
# Arrange a single layer of eggplant slices over noodle; top with 1/4 cup sauce and about 3 tablespoons cheese mixture.
# Repeat layers twice, ending with cheese.
# Cover and bake at 450° for 40 minutes.
Yield: 2 servings
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
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