Monday, December 19, 2011

Eggplant, Take 2

Because we were somewhat successful with our last (and only) adventure in eggplant-land, I decided to go a bit bold for tonight's Meatless Monday dish.

I think I might have mentioned this, but I love eggplant. I wish everyone in my family shared this love. Much like I wish everyone in my family shared my love for extra sharp cheddar cheese, mushrooms, broccoli, and dark chocolate. And The Beatles. And Buffy. It would make life, meal planning and channel selection so much easier. Howevs, I guess our differences is what keeps it interesting, right? How very kumbaya of me.

Seriously peeps, I don't have much to say tonight. Let's just get on with it.

Eggplant Lasagna
Source: American Heart Association Low-Salt Cookbook

  • 6 dried lasagna noodles (used whole-wheat)
  • 3 c. chopped, peeled eggplant
  • 1 medium green bell pepper, sliced (skip - don't like)
  • 1 large onion, chopped
  • 1/4 c. chopped fresh basil or 1 tbsp plus 1 tsp dried (used dried)
  • 3 medium garlic cloves, minced
  • 2 8-oz cans no-salt added tomato sauce
  • 2 tsp low-sodium Worcestershire sauce
  • 1/8 tsp salt (skip)
  • 1/4 tsp fennel seeds (optional - skipped)
  • 1 c. low-fat cottage cheese
  • 1 c. shredded mozzarella cheese
  • 2 tbsp parm cheese
  • Preheat the oven to 350 degrees and spray a 12x8x2 glass baking dish with cooking spray.
  • Prepare noodles per the package directions. Drain well.
  • Lightly spray a large nonstick skillet. Heat over med-high heat. Cook eggplant, bell pepper, onion, basil (if using fresh, add with the tomato sauce), and garlic for 10 mins or until eggplant is soft, stirring occasionally. Reduce heat to medium if it starts sticking to the skillet.
  • Add tomato sauce, fresh basil if using, Worcestershire sauce, salt and fennel. Bring to a boil. Reduce heat and simmer for 15 mins., or until the sauce has slightly thickened and the pepper is soft. Remove from heat.
  • Assemble: Lay 2 noodles lengthwise in pan. Spread 1 c. eggplant mixture over noodles. Spread 1/3 c. cottage cheese over eggplant. Sprinkle with 1/4 c. mozz cheese. Repeat layers twice, ending with remaining 1/4 c. mozzarella.
  • Cover with foil and bake 30 mins.
  • Sprinkle with parm cheese. Let stand 5-10 mins before serving.
Yield: 6 servings (4x4 piece)
Per serving: 230 calories; 4.5g fat (2.5g sat, 0.5g poly, 1g mono); 15mg chol; 335mg sodium; 33g carb; 3g fiber; 15g protein; 231mg calcium

I am proud to announce that I have kind of converted the boys into eggplant eaters. Once again, the hubs cleared his plate - even though he tried to give it a so-so rating - and the kid declared it a "three fork" meal. I liked the lasagna - meaty without the meat, and filling without feeling overly stuffed. And lots of leftovers for this brown-bagging, basketball widow blogger.

Three Forks - I always listen to the kid!



  1. Extra sharp cheddar cheese = 4 forks
    Mushrooms = 3 forks
    Broccoli = 0 forks
    Dark chocolate = 3 forks
    Beatles = 4 forks
    Buffy = 4+ forks
    Eggplant Lasagna = 2 forks

    There are the official Chef Hubs ratings!

  2. "Chef" Hubs: 0 forks for that one