Tuesday, April 21, 2009

Eggplant Lasagna

I made a new recipe on Sunday called Eggplant Lasagna. I couldn’t figure out why they called it Eggplant Lasagna, it didn’t even have noodles in it. Rob had to explain to me that the eggplant replaces the noodles. Oh. Clever.

The recipe was pretty good – Rob really liked it. I’ll keep this one in my recipe binder for sure.

I found this recipe on the weight watchers community recipe swap board.

Serves: 4
Points: 7

2 large eggplants, sliced lengthwise; 3/4-inch thick;
salt and pepper;
1 tsp olive oil;
1 cup onions, chopped;
2 garlic cloves, minced;
8 ounces 93% lean ground turkey;
1 cup mushrooms, sliced;
1 tsp dried thyme;
1 (15-ounce) container fat-free cottage cheese;
¼ tsp nutmeg;
¾ cup Eggbeaters (or 3 eggs – increase pts by 1 pt per serving);
1 cup part-skim Mozzarella;
1 tbsp oregano;
2 cups Marinara Sauce

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Spray eggplant with cooking spray and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes. I cut some too thin and learned the thicker the better. When they are too thin, they stick to the pan and are too flimsy to pick up with a spatula.

Meanwhile, in a medium skillet add 1 tsp olive oil and onions. Sauté until soft, about 4 minutes. Add ground turkey and sauté until browned. Add the sliced mushrooms and sauté until soft, about 5 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Remove and set aside to cool.

In a large bowl add the cottage cheese, Eggbeaters, ¾ cup Mozzarella, oregano, ¼ tsp nutmeg, 1 tsp salt, and ½ tsp pepper. Mix well. Spray an 8-inch baking dish with cooking spray.

Lightly cover bottom of prepared baking dish with sauce mixture. Lay slices of eggplant on top followed by the cottage cheese mixture. Spread another layer of sauce mixture on top. Layer slices of eggplant, cottage cheese mixture, and finish with marinara sauce. Top with the remaining 1/4 cup Mozzarella. Bake until golden brown, at 350 degrees, for 30 minutes. **I think the person who posted this forgot to say to add in the layers of the meat mixture. I layered with sauce, cottage cheese, eggplant, meat, repeat.**

1 comment:

Gale said...

Sounds yummy - I will definitely give it a whirl. I didn't even know that "eggplant lasagna" didn't have noodles - duh! Oh and I got a new cookbook by Hungry Girl of "hungrygirl.com." Will let you know if I find any keepers :)