Low-Fat Eggplant Lasagna Recipe How to prepare
Low fat eggplant recipe Ingredients:
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 medium eggplant, diced
• 2 10 ounce packages frozen chopped spinach, defrosted
• 1 64 ounce jar pre-made tomato sauce
• 1 pound lasagna noodles
Preheat the oven to 375 degrees.
Heat the olive oil in a medium frying pan over medium heat. Sautee
the garlic for two minutes, then add the eggplant and stir. Cover
the frying pan and cook until the eggplant is just tender, about 5
to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato
sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover
this with a thin layer of sauce, then add the cooked eggplant and
another thin layer of sauce. Add another layer of noodles followed
by a thing layer of sauce, then the spinach and another thin layer
of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked
when they can be pierced with a fork.
Your Low fat eggplant recipe is ready now
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