Roasted Eggplant Lasagna
- Sea salt to taste
- freshly ground black pepper
- 6 large eggplants, peeled and sliced into 1-inch thick rounds
- 1 pound lasagna noodles
- 2 cups shredded low-fat mozzarella cheese
- ½ cup breadcrumbs
- 3 cups basic tomato sauce,homemade, jarred or canned
- ½ cup freshly grated Parmesan cheese
- Preheat the oven to 450°F. Spray two baking sheets with nonstick spray and set aside.
- In a large bowl, toss the eggplant slices with a generous sprinkling of salt and let them drain in a colander for 30 minutes. Rinse the eggplant and pat the slices dry with paper towels. Arrange the eggplant in a single layer on the prepared baking sheets. Roast the eggplant in the oven for 45 minutes.
- Meanwhile, bring a large pot of well salted water to a boil and prepare a large bowl of ice water. Add the lasagna noodles to the boiling water and cook until they are just al dente. Drain and plunge the noodles into the ice water to cool them quickly. Drain again and lay the noodles out on paper towels.
- Cover the bottom of a large baking dish that is at least 2 inches deep with a thin coat of tomato sauce. Line the dish with a single layer of lasagna noodles. Spread ⅓ of the sliced eggplant over the noodles and sprinkle the eggplant with a few tablespoons of breadcrumbs. Pour ½ cup of sauce over the eggplant, season with pepper and sprinkle with ½ cup of mozzarella cheese.
- Repeat with 2 more layers of noodles, eggplant, breadcrumbs, sauce and mozzarella cheese.
- Finish with a final layer of noodles and the remaining sauce, then sprinkle with the remaining mozzarella and Parmesan cheeses.
- Lower the oven temperature to 350°F. Cover the baking dish with foil and bake for 35 minutes. Remove the foil and continue to bake until the top of the lasagna is golden brown, about 5 minutes more. Let stand for at least 15 minutes before cutting into squares and serving.
Calories: 327 Fat: 8 g Carbohydrates: 49 g Sugar: 13 g Fiber: 12 g Protein: 21 g