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Serving from Grain/Beans/Starchy Vegetable group
Serving from Meat group
Serving from Fat group

Diabetes Recipes: Eggplant Lasagna

This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and French bread.
Ingredients (Serves 4)
You'll need the following ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 large tomato, sliced thin
  • 1 cup canned crushed tomatoes
  • 1½ teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 1/4 teaspoon salt (optional)
  • 1 medium eggplant, sliced thin
  • 8 ounces shredded part-skim mozzarella cheese.
Here's what you need to do:
  • Preheat oven to 425°F.
  • In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender (about two to three minutes). Transfer to an 8" x 8" or 9" x 13" baking dish.
  • Sauté the garlic for one minute. Add the crushed tomato, basil, oregano, and salt; then cook gently over medium-low heat for ten minutes.
  • Spread a layer of this mixture over the onion layer.
  • Add a layer of eggplant and follow with a layer of tomato.
  • Sprinkle one-third of the mozzarella cheese over top.
  • Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.
  • Cover with aluminum foil and bake for 25 minutes or until vegetables are tender.
  • Uncover and bake 10 to 15 minutes or until layer of cheese is light brown.
Nutrition Information
Serving size
1 slice lasagna (1 cup)
5 grams
16 grams
15 grams
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