2021 Heart Healthy Recipe Book 2 | Page 6

EGGPLANT , CHEESE & TOMATO BAKE

Enjoy a rainbow of colorful veggies in the classic Italian lasagna style dish . This version makes it heart-healthier too .

Servings : 8

Ingredients

• 1 large sliced eggplant ( about 17-20 slices )

• 1 medium thinly sliced onion ( about 2 cups ), cut into bite-size pieces

• 2 zucchini ( about 2 cups ), cut into bite-size pieces

• Cooking spray

• 2 teaspoons extra virgin olive oil or canola oil

• 3 cups mushrooms ( sliced )

• 3 clove minced garlic or 3 teaspoons fresh , minced garlic

• 2 tablespoons water

• 1 / 4 teaspoon black pepper

• 28 ounces canned , no salt added , diced tomatoes

• 8 ounces canned , no salt added tomato sauce

• 3 tablespoons fresh , chopped basil or 1 tablespoon dried basil

• 3 / 4 cup part-skim , low-fat ricotta cheese

• 1 cup low-moisture , part-skim mozzarella cheese ( shredded )

• 1 cup whole-wheat bread crumbs or 1 cup panko ( Japanese breadcrumbs )

Directions

• Preheat oven to 375 ° F , and spray baking sheet with cooking spray .

• Arrange eggplant , onions , and zucchini on the baking sheet . Lightly spray top of vegetables with cooking spray . Cover with aluminum foil . Bake for 10 minutes covered and 10 minutes uncovered .

• In a small saucepan , heat extra virgin olive oil over medium heat , sauté mushrooms and garlic with water and pepper until mushrooms begin to soften , about 6 minutes . Add diced tomatoes , tomato sauce , and basil . Reduce heat and simmer for 10 minutes .

• Spread 1 / 2 tomato-mushroom mixture in a 9x13 baking dish coated with cooking spray . Then layer half of the eggplant , zucchini and onion . Layer all of ricotta , then sprinkle a layer of half the mozzarella . Repeat layers with another 1 / 2 of tomato-mushroom mixture and the remaining eggplant , zucchini , and onion . Add the remaining tomato mixture , evenly sprinkle the remaining mozzarella and top with breadcrumbs . Bake for 30-45 minutes or until most of the liquid has disappeared and cheese begins to brown . Let cool for 10 minutes before cutting and serving .

Quick Tips For a quick , second night meal , toss leftover vegetables with a low-sodium pasta sauce and whole wheat pasta .