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This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.

Serves 4

• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1 large tomato, sliced very thin
• 1 cup canned crushed tomatoes
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon. salt (optional)
• 1 medium eggplant, sliced very thin
• 8 ounces shredded part-skim mozzarella cheese

Preheat oven to 425°F.

In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2-3 minutes. Transfer to an 8x8 or 9x13 baking dish.

Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.

Spread a layer of this mixture over the onion layer.
Add a layer of eggplant and follow with a layer of tomato.

Sprinkle 1/3 of the mozzarella cheese over top.

Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.

Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.

Uncover and bake 10-15 minutes, or until layer of cheese is light brown.

Nutrition Information:
Serving size: 1 slice lasagna (1 cup)
Calories 219
Carbohydrate 5 grams
Protein 16 grams
Fat 15 grams
Daily Servings According to Diabetes Food Guide Pyramid:
1 serving from Meat group
1 serving from Vegetable group
1 serving from Fat

National Diabetes Education Program (NDEP)
NIDDK, National Institutes of Health



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