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04/17/2017
Recipe of the Month: Eggplant Lasagna
Corporate Communications

You’ve heard of zoodles, but have you ever heard of eggplant noodles? Incredibly versatile, eggplant can serve as a substitute for many different foods, including meats and pastas. So if you’re looking to add a few extra veggies to your diet this week, this savory and satisfying twist on the traditional lasagna recipe may be just the dinner item you’re looking for.

Though adding a few extra vegetables to your diet is a great first step toward making healthier choices, it can’t hurt to get a little extra guidance along the way. Luckily, trained medical staff members from Aultman’s Weight Management program are available to offer their knowledge, expertise and guidance to help you on your weight loss journey. For more information on the program and the benefits, or to simply get started, click here.

Ingredients

  • 1 3/4 cups chopped onion
  • 2 medium garlic cloves, minced
  • 16 oz whole tomatoes, undrained
  • 1/4 cup tomato paste
  • 2 Tbsp fresh chopped parsley
  • 1 tsp oregano
  • 1/2 tsp dried basil
  • Fresh ground pepper
  • 1 large eggplant, peeled and sliced into 1/4-inch slice
  • 1 cup shredded nonfat mozzarella cheese
  • 1 cup low-fat cottage cheese
  • 4 Tbsp grated Parmesan cheese

Directions:

  1. Coat a large skillet with nonstick cooking spray. Add onion and garlic and sauté over low heat until onion is tender, about 6 minutes.
  2. Stir in undrained whole tomatoes, tomato paste, parsley, salt, oregano, basil, and pepper. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 40 to 50 minutes, stirring occasionally.
  3. To steam eggplant slices, place 1 inch of water in a large pot. Arrange eggplant slices on a steamer, cover pot, and steam until eggplant is tender, about 5 minutes. Do not overcook.
  4. Combine mozzarella and cottage cheeses together and set aside.
  5. Coat a 13 x 9 x 2 inch baking pan with cooking spray, and place half of the eggplant in the pan.
  6. Top eggplant with half of the sauce mixture and half of the cheese mixture, and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used.
  7. Bake at 350 degrees for 30 to 35 minutes, and serve hot.

Nutrition Information: Yield: 6 servings, Serving Size: 1 cup, Calories: 16, Fat: 2 g, Protein: 15 g, Carbohydrates: 23 g, Fiber: 5 g, Sugar: 10 g, Sodium: 556 mg, Cholesterol: 11 mg, Exchanges: ½ starch, 1 ½ meat, 2 vegetable, Source:  http://www.diabetes.org/food-and-fitness/food/recipes/eggplant-lasagna.html

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Location Finder

Here's your guide to finding any of the facilities in the Aultman family of health services, including maps and contacts. 

Need a Doctor?

Aultman Medical Group's network of more than 240 providers is committed to high-level patient care.

Schedule an Appointment

Call 330-363-6288 or click below to complete an online form. 

 

Donate Today

You can help support and enhance services, and in turn, help patients and their families who benefit from care received at Aultman.

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