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This is a delicious dish that could be served with a salad or steamed broccoli and French bread.
Preheat oven to 425 degrees F. In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2 to 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 to 15 minutes, or until layer of cheese is light brown.
Serving size: 1 slice lasagna (1 cup). 219 calories, 5 grams carbohydrate, 16 grams protein, 15 grams fat.
Recipe courtesy of the National Diabetes Education Program.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.