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EGGPLANT PARMESAN

Makes: 2 Servings

9 Lasagne pieces, uncooked

1 medium eggplant

olive or flavoured cooking spray

2 tsps dried basil

2 tbsps grated low-sodium Parmesan cheese

1 26oz jar low-fat marinara sauce

tsp Italian seasoning

1 15oz container light ricotta cheese

8oz low-sodium shredded mozzarella cheese

1. Cook lasagne pieces according to package directions.

2. Meanwhile, preheat broiler.

3. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices.

4. Place on foil-lined baking sheet; coat well with cooking spray.

5. Broil for 4 to 5 inches from heat source for 5 minutes or until browned.

6. Turn; coat well with cooking spray.

7. Broil 3 minutes.

8. Remove from broiler; sprinkle with basil and Parmesan cheese.

9. Return to broiler; broil 1 minute or until cheese is golden brown.

10. Remove pan for broiler; let stand 5 minutes.

11. Preheat oven to 375 F.

12. Combine marinara sauce and Italian seasoning.

13. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.

14. Drain lasagne; rinse with cold water.

15. Cut lasagne pieces crosswise, forming 18 pieces.

16. Layer 3 pieces in each pan; top with half the ricotta cheese.

17. Place eggplant slices over cheese and top with sauce.

18. Repeat layering in each pan with 3 more lasagne pieces, sauce, remaining ricotta cheese, last 3

lasagne pieces and remaining sauce.

19. Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freezer storage

for two months.

20. Bake remaining lasagne 40 minutes or until hot.

21. Remove foil; sprinkle with 1 cup mozzarella cheese.

22. Return to oven and bake 5 minutes or until cheese is melted.

23. Let stand 5 minutes, cut in squares.

 

 

 

 

 

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