Recipe: Eggplant Lasagna (layered with vegetables and mozzarella)

EGGPLANT LASAGNA

"Eggplant recipes can be really high in fat. Eggplant soaks up oil and is quite a sponge. Here is a low fat eggplant recipe for those of us who love it."

1 (16 ounce) package lasagna noodles
2 small zucchini, chopped
1 small eggplant, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1/2 cup vegetable broth
1 (28 ounce) can plum tomatoes
1/2 teaspoon thyme
1 pound low fat mozzarella cheese, shredded

Preheat oven to 375 degrees F.

Prepare pasta according to package directions, drain and set aside.

Meanwhile, in a large nonstick skillet over high heat, saute vegetables except tomatoes in broth for 3 minutes; stirring constantly. Reduce heat to low, cover and simmer until vegetables are tender; about 15 minutes. Remove cover and cook until all liquid has evaporated.

To prepare the sauce, in large nonstick saucepan over medium heat add tomatoes with their juice and thyme, bring to boil; stirring to break up tomatoes. Reduce heat, cook uncovered for 15 minutes.

In 13x9-inch baking dish, arrange one fourth of the noodles on bottom. Spread one third of the vegetable mixture over noodles and spoon on enough sauce to cover vegetables; sprinkle with a third of the cheese. Repeat layering twice, ending with cheese.

Bake lasagna, uncovered, 40 minutes until bubbly and top is lightly browned. Let stand for 10 minutes before serving.

Makes 10 servings
From: Risa G., NJ - 10-03-97