Eggplant Lasagna

Servings: 4 | Serving size: 1/4 lasagna

Cooking Time: 90 Minutes

This recipe can be multiplied but you'll need multiple pans. This recipe makes great leftovers, and like many lasagnas, is even better the next day.

Ingredients

• 2 tsp olive oil
• 2 cloves garlic (minced)
• 1 large onion (diced)
• 1 lb crimini mushrooms (sliced)
• 2 15 ounce can no salt added diced tomatoes
• 1/4 tsp salt
• fresh ground black pepper to taste
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/2 tsp dried thyme
• 2 Tbsp no salt added tomato paste
• spray oil
• 1 1/2 lbs eggplant (thinly sliced)
• 10 ounces low-moisture part-skim mozzarella slices

Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the mushrooms and cook for about 10 minutes until well browned.

Add the tomatoes, salt, pepper, basil, oregano, marjoram and thyme.

Stir and reduce the heat to medium.

Cover and simmer for 10 minutes. Stir occasionally.

Uncover and add the tomato paste.

Stir and simmer for another 15 minutes. Stir occasionally.

Preheat the oven to 325°F.

Line a medium sized rectangular pyrex dish with aluminum foil. Spray lightly with oil.

Place a layer of 1/2 of the eggplant slices in the bottom of the pan.

Top with 1/2 of the sauce.

Top with 4 ounces of the mozzarella.

Place another layer of the remaining eggplant in the pan and then top with the remaining sauce.

Cover the lasagna pan with foil.

Place the pan in the oven and cook for 30 minutes.

Increase the heat to 375°F and cook for another 30 minutes.

Remove the foil and top with the remaining sliced mozzarella.

Increase the heat in the oven to 375°F.

Cook for another 10 minutes.

Serve.