LOW CARBOHYDRATE MAIN COURSES
EGGPLANT LASAGNA
5g net carbs; 15g fat
All Fat and Carb Values Are Approximate.

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• 1 tablespoon olive oil
  
• 1 medium onion, sliced
  
• 1 clove garlic, minced
  
• 1 large tomato, sliced very thin
  
• 1 cup canned crushed tomatoes
  
• 1 1/2 teaspoons dried basil
  
• 1 1/2 teaspoons dried oregano
  
• 1/4 teaspoon salt (optional)
  
• 1 medium eggplant, sliced very thin
  
• 8 ounces shredded part-skim mozzarella cheese

• Preheat oven to 425°F.
  
  
• In a medium nonstick skillet, heat olive oil over medium heat.
  
  
• Sauté onion until tender, about two to three 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 1/3 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 to 15 minutes, or until layer of cheese is light brown.
  
  
• Serves four.

Per serving (1 slice lasagna, 1 cup): 219 Calories; 5g Carbohydrates; 15g Fat; 16g Protein.
All Fat and Carb Values Are Approximate.

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