Lasagna, Eggplant Lc-10ethnic- italian, pasta, veg- eggplant 1 large (1.5 lb) eggplant; sliced thin, purged 1/4 cup salt, coarse 3/4 cup vegetable oil 1 cup tomato puree 2 tsp oregano 1 tbs garlic; chopped 1 1/2 cup mozzarella cheese; grated 1 cup Parmesan cheese salt and pepper; to taste Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried. I have often omitted this step and grilled instead of fried the eggplant, and it works great) Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 1 cup tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8 inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, salt, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown. Per serving: 1832 Calories (kcal); 188g Total Fat; (91% calories from fat); 34g Protein; 8g Carbohydrate; 63mg Cholesterol; 24051mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 34 1/2 Fat; 0 Other Carbohydrates NOTES : (Make this meatless version as a side dish) NYC Nutrition Analysis (per serving or yield unit): water=176.5 g; calories=517; protein=23.28 g; total fat=42 g; carbohydrate=13.92 g; dietary fiber=3.91 g; ash=16.58 g; calcium=639.6 mg; phosphorus=453.2 mg; iron=1.4 mg; sodium=5471 mg; potassium=505.9 mg; magnesium=49.9 mg; zinc=2.47 mg; copper=0.16 mg; manganese=0.32 mg; vitamin A=1123 IU; vitamin E=7.23 mg ATE; thiamin=0.11 mg; riboflavin=0.31 mg; niacin=1.55 mg; pantothenic acid=0.61 mg; vitamin B6=0.24 mg; folate=34.08 ug; vitamin B12=0.72 ug; vitamin C=6.95 mg; saturated fat=12.68 g; monounsaturated fat=10.75 g; polyunsaturated fat=16.53 g; cholesterol=47.3 mg; selenium=13.76 ug; refuse=7.98%; %cal as carb:prot:fat=11:18:72; WW Pts=13.09; (incomplete analysis) |
