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Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinaigrette Recipe

Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinaigrette Recipe

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Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinaigrette

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Ingredients

Count

Nutrition

195

Calories

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Ingredients:

Serving

1 lb plum tomatoes, quartered
1 1/2 cups coarsely chopped fennel bulb
1 tbsp olive oil
nonstick vegetable oil spray
4 large japanese eggplants, trimmed , each cut lengthwise into four
3 medium portobello mushrooms, stems trimmed, caps sliced
1 tbsp rice vinegar
3 cups spinach leaves, rinsed
4 thin slices low-fat mozzarella cheese
2 roasted red bell peppers from jar, drained , cut into 1/2-inch-wide strips
8 large basil leaves

Directions:

Preheat oven to 400°F. Arrange tomatoes and fennel in 13x9x2-inch glass baking dish. Drizzle oil over; toss to blend. Bake until fennel is tender and begins to brown, about 45 minutes. Cool.
Spray 2 nonstick baking sheets with vegetable oil spray. Arrange eggplant and mushroom slices on prepared sheets. Bake until vegetables are tender, about 30 minutes for eggplant slices and 40 minutes for mushrooms. Puree tomato mixture in processor. Transfer to strainer set over bowl. Press on solids to extract liquid; discard solids. Stir vinegar into liquid. Season vinaigrette with salt and pepper.
Stir spinach in large nonstick skillet over medium-high heat until wilted, about 1 minute. Remove from heat.
Preheat oven to 350°F. Spray four 1 1/4-cup custard dishes with vegetable oil spray. Line each dish with 2 eggplant slices in crisscross pattern. Sprinkle with salt and pepper. Top each with 1/4 of spinach. Top each with 1 mozzarella slice. Arrange pepper strips over, then basil and mushrooms. Top with remaining eggplant slices, cutting to fit. Sprinkle with salt and pepper. Cover each dish with foil. (Vinaigrette and lasagnas can be made 1 day ahead. Cover separately; chill.)
Bake lasagnas until very tender, about 25 minutes. Remove foil. Using small knife, cut around vegetables to loosen. Invert onto plates. Spoon vinaigrette over.
Per Serving: calories, 163; total fat, 6g; saturated fat, 1g; cholesterol, 4mg. Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	195.35 Kcal (818 kJ)
Calories from fat	31.59 Kcal
		% Daily Value*
Total Fat	3.51g	5%
Sodium	54.48mg	2%
Potassium	1634.49mg	35%
Total Carbs	37.67g	13%
Sugars	23.52g	94%
Dietary Fiber	16.92g	68%
Protein	6.75g	13%
Vitamin C	94.2mg	157%
Iron	16mg	89%
Calcium	95mg	9%

Amount Per 100 g
Calories	28.12 Kcal (118 kJ)
Calories from fat	4.55 Kcal
		% Daily Value*
Total Fat	0.51g	5%
Sodium	7.84mg	2%
Potassium	235.28mg	35%
Total Carbs	5.42g	13%
Sugars	3.39g	94%
Dietary Fiber	2.44g	68%
Protein	0.97g	13%
Vitamin C	13.6mg	157%
Iron	2.3mg	89%
Calcium	13.7mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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