Saturday, March 15, 2008

Eggplant Lasagna

I decided to use eggplant as lasagna.

Eggplant Lasagna
1/2 lb ground beef, 96/4
2 TB diced onion
2 tsp Italian seasoning
1/2 tsp fennel seed
26.5 oz spaghetti sauce
1 lb eggplant, sliced in 1/4 inch rounds
4 oz 2% mozzarella

Brown ground beef with onion, italian seasoning, and fennel seed. Pour 4 TB spaghetti sauce in the bottom of 13x9 pan. Place 1/2 of eggplant slices in bottom of pan. Top with beef mixture. Pour 1/2 of spaghetti sauce over beef. Top with remaining eggplant. Top with remaining spaghetti sauce. Top with cheese and bake at 350* for 30 minutes. Then cover pan and continue baking 20 minutes.
Yield: 4 large servings. Per serving=
253 Calories; 7g Fat (23.0% calories from fat); 24g Protein; 29g Carbohydrate; 7g Dietary Fiber; 48mg Cholesterol; 1117mg Sodium. Exchanges: 1 Vegetable.

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