This is a recipe from my Whole Foods Market Flyer that my mom was interested in. I made a few notes next to some of the ingredients to help those South Beach Dieters. THIS IS DIABETIC FRIENDLY, but you must watch the sugar in the pasta sauce!!!
Source: Whole Foods Market
2 medium eggplant, sliced into ½-inch rounds
1 Tbsp. salt
1 cup organic extra virgin olive oil
3 cups ricotta cheese (part-skim)
1 tsp. salt
½ tsp. black pepper
2 tsp. dried oregano
1 Tbsp. finely-chopped fresh basil
1 jar Italian Pasta sauce (check label for sugar and carbs)
4-5 roasted red peppers, well drained
4 oz. fresh mozzarella, grated or sliced (low-fat)
½ cup freshly grated Parmesan (low-fat)
Dried oregano and freshly ground black pepper
Place eggplant in a large colander and toss with a tablespoon of salt. Set aside to drain for an hour. Brush off any remaining salt and blot dry. Heat oil to medium high heat (oil should not be smoking, yet eggplant should bubble when placed in oil) in a large heavy skillet and fry eggplant slices a few at a time, turning once. Fry slices about 10 minutes, until they are light golden brown on both sides. Remove from the oil and let drain on paper towels or wire rack. Repeat with remaining slices. Preheat oven to 375°F.
In a medium mixing bowl, combine filling ingredients, stirring until well blended. Starting on the bottom of a medium lasagna pan or casserole dish, layer the ingredients as follows: ¼ jar pasta sauce, 1/3 eggplant slices, ½ ricotta filling (smoothed evenly), 1/3 eggplant slices, ½ remaining sauce, then roasted red peppers (flattened to cover the surface). Continue layering with remaining ricotta filling, remaining eggplant slices, remaining past sauce, and mozzarella slices. Sprinkle with Parmesan, oregano and black pepper. Bake for 45-50 minutes or until top is bubbly and golden. Let sit 15 minutes before serving. Serves 6-8.