Today I had a craving for italian food. I knew a vegetable lasagna would be better for me. However, instead of noodles, I heard eggplant would be a better choice.
Ingredients:
1 large eggplant (peeled, sliced into 1/4 inch noodle-like strips)
cooking spray
salt and pepper
1 onion (chopped)
2 cloves garlic
1 large squash
1 large zuchinni
1 16 oz. package sliced mushrooms
2 tbsp. italian seasoning
1 can of tomato sauce (or use...fresh tomatoes or sugar free tomato sauce in jar)
3 cups shredded lowfat mozerella cheese
Preheat oven to 425. Spray cookie sheet and place eggplant strips on top. Season with salt and pepper. Bake for 5 minutes on each side. Lower oven temperature to 375. In a large pot, combine onions, garlic, tomato sauce, zuchinni, squash, mushrooms, and italian seasoning. Cook on low for 10 minutes. In a baking dish, spray, and layer: eggplant, sauce, half of cheese amount...repeat. Bake in the oven covered for 1 hour. Uncover and bake an additional 5-10 minutes to allow cheese to brown. Enjoy!
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