Eggplant Lasagna (meatless)

This "lasagna" recipe cuts out the noodles altogether and uses fresh eggplant instead. Eggplant slices, instead of noodles, plus low-fat cheeses save 212 calories, 4 grams of fat, and 33 carbs per serving.

Ingredients

• 1 large green bell pepper
• 1 large red bell pepper
• 4 tablespoon(s) extra-virgin olive-oil
• 3/4 teaspoon(s) dried thyme
• 3/4 teaspoon(s) oregano leaves
• Salt
• Freshly ground pepper
• 3 medium (1 pound each) eggplants, cut lengthwise into 1/3-inch-thick slices
• 1 medium onion, chopped
• 5 clove(s) garlic, chopped, divided
• 5 cup(s) (about 36 ounces) store-bought marinara sauce
• 16 ounce(s) skim ricotta
• 1 1/3 ounce(s) grated Parmigiano-Reggiano
• 1/4 cup(s) chopped fresh parsley leaves
• 8 ounce(s) part-skim mozzarella, shredded

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Directions

1. Heat broiler. Roast peppers on a baking sheet, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside.
2. Meanwhile, reduce oven heat to 350 degrees F. In a small bowl, combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture and place in single layers on 3 baking sheets. Bake, in batches if necessary, until lightly browned and cooked through, 20 to 25 minutes per batch.
3. In a medium nonstick skillet over medium heat, cook onion and 4 garlic cloves with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
4. Meanwhile, in a medium bowl, mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Dollop one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Drizzle with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, 40 to 45 minutes. 

Nutritional Information...11 points plus
(per serving)

Calories	416
Total Fat	23g
Saturated Fat	--
Cholesterol	45mg
Sodium	1110mg
Total Carbohydrate	38g
Dietary Fiber	10g
Sugars	--
Protein	18g
Calcium	--