Eggplant Lasagna
by Nicole on January 4, 2010
I was all ready to go back to work. My poor husband has had to listen to me complain about going back to school for the entire break 2 days now, and it’s finally here except for one small problem. I was up until past 3 am with stomach issues. Now I’m laying in bed like a zombie, still with stomach issues and hating that I am probably going to have to take the day. I wanted to start the week off right and wake up to Jillian Michael’s Boost Your Metabolism for a heart pumpin’ workout. (She could visit my apartment and kick my butt any day of the week except right now.)
Over the weekend we had a little New Year’s lunch/dinner at my mom’s house. She was planning on making raviolis, but the rest of us could not stomach one more bite of pasta because we all stuffed our faces of it over the past two weeks wanted a healthier option. I just couldn’t decide what I wanted because, like everyone else, we have been doing a lot of eating since Christmas Eve.
After thinking about it on the car ride over I decided that I would make sort of an eggplant lasagna (without pasta) and chicken parmigiana (without frying it).
I went to the food store and picked up:
- eggplant (2)
- 1 zucchini
- 1 small part skim ricotta
- 1 small part skim block of mozzarella
- 1 package chicken
- pecorino romano grated cheese
My mom already had sauce on the stove so I was planning on using that for the dishes.
I cut up all of the veges in thin slices.
Layering eggplant, zucchini and sauce, ricotta, mozzarella mixture.
Before putting in the oven layer more mozzarella on top.
Put in the oven at 400 degrees for about 35-40 minutes.
Baked Chicken Parm
Instructions for Eggplant/Zucchini Lasagne:
1. Preheat oven to 400 degrees.
2. Cut eggplant and zucchini into thin slices (I didn’t peel either)
3. In a medium size bowl empty the ricotta container, 2 ladles of sauce, a handful of pecorino romano cheese, and a handful of cubed mozzarella. Sprinkle oregano, basil and parsley with a little salt and pepper in bowl. Mix it all together.
4. Line the bottom of tray with a thin layer of sauce. Layer eggplant and zucchini first, then put a layer of cheese mixture and another layer of eggplant/zucchini. Make 3 layers and top with sauce and more mozzarella cheese.
Instructions for healthy Chicken Parmigiana:
1. Cook thin sliced chicken on both sides on the stove for about 3-4 minutes a side. It doesn’t have to be completely cooked because it will go in the oven.
2. Put a thin layer of sauce on the bottom of the tray. Put chicken in the tray. Top chicken with sauce. Sprinkle a handful of breadcrumbs and pecorino romano on top of the chicken. Put one to two pieces of mozzarella on top. Cover and put in oven for 15-20 minutes.
Enjoy this healthy Italian meal! This is definitely a good choice. It feels good to be back to eating healthy!
Tagged as:
cheese,
chicken,
Exercise,
italian,
jillian michaels,
vegetables
{ 8 comments… read them below or add one }
Nice eggplant! Yum! I could eat that all the time! By the way, I did respond on my blog about tempeh. Feel better!
Dear MCL117
I am here for the 1st time. I love egg plant in its all form.
I am going to try this recipe. but, in India, wont get all the cheese you have mentioned…
Have a nice week
yum, I've only had this a few times but always love it! I should try making it sometime! thanks!
Where is the part about your SISTER HELPING YOU THE ENTIRE TIME!
It was delicious
wonderful healthy and delish
Your eggplant dish looks fantastic. Sorry to hear about your stomach bug. My younger son had it last week — he threw up during a family dinner at a really nice restaurant here in Houston. Not fun! I think they now have us on the restaurant equivalent of the "no fly" list. Wishing you a HEALTHY 2010… Robin
both look yummy….
oh yum! this looks wonderful!