- One of the only blue/purple foods so contains those flavanoids and antioxidants commonly found in blueberries
- High in Dietary Fiber, Folate, Potassium, Manganese, Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper
- 1 cup of cooked eggplant (~100g) has 30 calories, 0g of fat, 8g total carbs, 2g of fiber, and 1g of protein
Basically its really good for you!
Leah's Very Basic Eggplant Lasagna
I have eaten this for dinner 3 nights in a row because its so good! Its a good thing I'm going out of town today (to become certified in adult weight management) so I am forced to get more variety in my diet for at least 4 more days.
Serves 2; Prep time: 10-15 minutes; Cook time: 40 minutes
Ingredients:
- 1 Medium Eggplant (about 2 cups cooked)
- 2 Cups Classico tomato and basil pasta sauce
- only 50 calories per serving and way tastier than Ragu's No Sugar Added sauce
- 3/4 Cup Ricotta Cheese, Low Fat (60 calories per 1/4 cup)
- 1-2 cloves Garlic, minced garlic, or 2 teaspoons garlic powder
- Optional- other vegetables such as spinach or mushrooms
Directions:
- Preheat oven to 400 degrees.
- Slice eggplant into 1/4 inch slices.
- Preheat a skillet on medium-high. Spray with cooking spray right before you place 1 layer of eggplant on the skillet. Do not overlap eggplant. If using fresh garlic add it during this step.
- Flip eggplant. Adjust heat as needed. Repeat with all of the eggplant. When eggplant is more clear and mushy it is done cooking.
- Layer the bottom of an oven safe pan with half of the cooked eggplant. If using garlic powder add it here.
- Add half the pasta sauce and all of the ricotta cheese
- Add the rest of the cooked eggplant.
- Add the rest of the pasta sauce.
- Bake at 400-450 degrees for 30 minutes.
This dish is between 250-300 calories per serving depending on if you add spinach or other vegetables and Parmesan cheese. It is also really good with 1 serving of melted mozzarella cheese on top but this adds about 80 more calories.
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