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Sunday, October 21, 2012

Scrumptious Sundays

Eggplant Lasagna
4 WW points plus
I adapted this recipe from one that a friend gave me; this is how we make it.
2 eggplants, sliced 1/4 thick
8 oz fat free ricotta cheese (Trader Joe's has the best)
1 jar marinara sauce (check your sauces most are less than 2 grams of fat, but some are 10+)
2 cups fresh spinach
9 oz, part-skim mozzarella cheese
Fresh garlic, 3-6 cloves
Fresh basil, one bunch
Fresh ground salt & pepper

Preheat oven to 400 degrees.  Arrange eggplant slices on baking sheet, spray with olive oil, sprinkle with salt & pepper.  Bake eggplant 20-25 minutes.  If you have 2 ovens great, if not you'll probably have to do 2 batches. Tip*I bake the eggplant ahead of time, the day/night before so it's one less step come dinner time.

While eggplant is cooking combine ricotta cheese, garlic (minced), basil (chopped) in a bowl.

Now the layering...we treat each slice as the base of an eggplant lasagna tower (rather than layering like traditional lasagna).  Spread a small amount of marina on the bottom of your 9x13 pan.  Eggplant, spoonful of ricotta mixture, eggplant.  You should have 12 individual stacks.  Now layer the entire pan with 1 cup of the spinach, and top with 1/3 jar of marinara.  Repeat:  Eggplant, ricotta, eggplant, spinach, marinara, eggplant, ricotta, eggplant, spinach, marinara.  Top with freshly sliced mozzarella.

Bake 350 degrees for 25-30 minutes.  let cool approximately 10 minutes.  It may be watery because of the spinach, so use a slotted spoon to serve.  Delicious and only 4 fabulous WW points plus per stack.

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