1 tablespoon olive oil

1 medium onion, sliced thin

1 clove garlic, minced

3 small tomatoes, sliced thin

1 cup canned crushed tomatoes

1 ½ teaspoons dried basil

1 ½ teaspoons dried oregano

½ teaspoon salt

1 medium eggplant, sliced thin

8 ounces shredded part-skim mozzarella cheese

 

Preheat oven to 425 degrees. In a skillet, heat olive oil over medium heat. Sauté onion until tender, about 2 to 3 minutes. Transfer to a baking dish. Sauté garlic for 1 minute. Add crushed tomato, basil, oregano, and salt, and cook over medium-low heat for 10 minutes. Spread a layer of this mixture over the onion layer. Add a layer of eggplant, then follow with a layer of tomato. Sprinkle one-third of the mozzarella over the top. Repeat layers of eggplant, tomato, and cheese until all ingredients are used. Finish with cheese. Cover and bake for 25 minutes, or until vegetables are tender. Uncover and bake 10 to 15 minutes, until cheese is light brown.

 

9 one cup servings: 219 calories, 15 grams fat, 16 grams protein, 5 grams carbohydrates

 

Chef’s note: The leftovers make a great filling for sandwiches, that is if you have any left over.