LIGHT EGGPLANT LASAGNE   
  Ingredients :
    1 large eggplant
    1 cup fresh tomato sauce
    4 ½ oz (120g) Mozzarella cheese, shredded
    2 tablespoons grated parmesan cheese
    Vegetable oil
    Salt
    Pepper

    Tomato sauce:
    1 garlic clove, minced
    2 – 3 tomatoes (depending the size), peeled, seeded and chopped
    1 teaspoon vegetable oil
    Salt
    Pepper

  Preparation:

Slice eggplant and sprinkle salt over slices. Let slices rest for 2 hours to get rid of the bitter taste. Rinse and dry eggplant slices and brown them in a skillet with oil or vegetable spray.

Place an eggplant slice on the bottom of a heatproof serving dish. Spread tomato sauce over and cover with another eggplant slice. Sprinkle cheese. Continue this way and finish with Parmesan cheese.

Bake in oven 350°F (180°F) for 35 minutes.

Tomato sauce:
Saute garlic in oil. Add tomato and cook at low heat until tomato breaks and forms a puree. Season and use in the lasagne.
 
        1 serving
       
 
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