Recipe

I just received this recipe in an email and I am gonna try it out this weekend will let you all know how it turns out....I got it from the SouthBeach Diet emails I receive.... Jannine 357/163/157 Vegetarian No-Pasta Lasagna Eggplant is a shiny purple vegetable that's popular in Italian, Middle Eastern, and Asian cuisines. Its mild flavor and "meaty" texture make an ideal contribution to a variety of dishes. Because eggplant hits its peak from July to October, now is the perfect time to incorporate it into your meals. Try this delicious option! Serves 4-6 Ingredients 4 tablespoons extra-virgin olive oil 2 tablespoons garlic, chopped fine 2 tablespoons onion, chopped fine 2 (14.5-ounce) cans stewed tomatoes 2 tablespoons dried oregano 1 (6-ounce) can tomato paste Salt and ground black pepper to taste 2 large eggplants 2 tablespoons dried thyme 1 large yellow squash, thinly sliced lengthwise (optional) 1 cup part-skim ricotta cheese 1 large egg 1/2 cup fresh-grated Parmesan cheese 2 cups (4 whole) roasted peppers 1/2 cup shredded part-skim mozzarella 1/4 cup fresh basil, shredded 2 cups spinach (optional) Instructions Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover, and let simmer lightly while you continue. Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant slices on a rimmed cookie sheet sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining olive oil. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F. Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish, spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella, and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving. Nutritional Information: 354 calories 12 g sugar 18 total fat (6.82 g sat) 67 mg cholesterol 35 g carbohydrate 17 g protein 3 g fiber 755 mg sodium

The recipe sounds good. Might have to try this one next time. On my day off today I'm actually doing some cooking! woohoo! LOL I'm making lasagne with eggplant also inside of pasta, I'm using chicken instead of beef. I'll use LF cottage cheese and mozzarella. The sauce is cooking now with the chicken in it, smells so good and it tastes good too! There are so many ways to good traditional dishes without pasta. People in general should try it more often, they'll probably find they don't even miss the pasta. I like to use spaghetti squash too if I'm in the mood for spaghetti.