Directions for the Thick tomato sauce:.
Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
Add the bell pepper and sauté until brown, about 5 minutes.
Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
Add the onion and cook until brown, about 5 minutes.
Add the tomato paste and stir to mix well.
Add the tomatoes and their juice, the stock, and bay leaf.
Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
Directions for the lasgnette:.
Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
Preheat the oven to 375°F.
Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
Add more oil as necessary to maintain the oil at a depth of about 1 inch.
Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
Repeat the layering twice, beginning with eggplant and ending with chevre.
Do not press down on the layers.
Top with the remaining eggplant and then another thin layer of sauce.
Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1129.22 Kcal (4728 kJ)
Calories from fat	926.32 Kcal
		% Daily Value*
Total Fat	102.92g	158%
Cholesterol	24.69mg	8%
Sodium	477.15mg	20%
Potassium	650.06mg	14%
Total Carbs	43.75g	15%
Sugars	12.27g	49%
Dietary Fiber	7.36g	29%
Protein	16.3g	33%
Vitamin C	60.9mg	102%
Vitamin A	1.2mg	41%
Iron	21.6mg	120%
Calcium	163.9mg	16%

Amount Per 100 g
Calories	206.11 Kcal (863 kJ)
Calories from fat	169.08 Kcal
		% Daily Value*
Total Fat	18.79g	158%
Cholesterol	4.51mg	8%
Sodium	87.09mg	20%
Potassium	118.65mg	14%
Total Carbs	7.98g	15%
Sugars	2.24g	49%
Dietary Fiber	1.34g	29%
Protein	2.97g	33%
Vitamin C	11.1mg	102%
Vitamin A	0.2mg	41%
Iron	3.9mg	120%
Calcium	29.9mg	16%

* 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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Recipe Tags

Weightwatchers Points

30.4

Points
32

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Total Fat

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