Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: Sauce:; 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; Eggplant:; 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; Remaining ingredients:; 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 (such as Barilla)

24 ingredients

4 steps

Ingredients

Sauce:
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
Eggplant:
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
Remaining ingredients:
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 (such as Barilla)

Directions

1

To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat. Add onion; saute 5 minutes or until lightly browned. Add garlic, and saute 30 seconds. Add wine; cook 1 minute. Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.
2

Preheat oven to 450°.
3

To prepare eggplant, arrange the 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 the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in 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.
4

Combine 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 the layers twice, ending with cheese. Cover and bake at 450° for 40 minutes.