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Eggplant Lasagna

2 large eggplants(sliced lengthwise into 1/4 inch slices
Freshly ground pepper
1 tsp oregano
3 cups part-skim ricotta cheese
1 egg
Filling: 1 1/2 cups reduced fat mozzarella cheese
1 cup chopped fresh basil
4 cups low sodium tomato sauce
1/2 cup reduced fat mozarella cheese
2 tbsp parmesan cheese

Preheat oven to 250 degrees. Spay eggplant with cooking spray on both sides and season with black pepper and oregano. Bake for 15 minutes. Remove and turn up oven to 375 degrees. While eggplant is baking, combine ricotta cheese, egg, mozzarella cheese and basil in a medium sized bowl. Spread tomaoto sauce on bottom of baking dish. Layer eggplant, cheese mixture and 1 cup of tomato sauce. Continue until complete. Spread remaining mozzarella and parmesan on top. Bake for 40 minutes. Set aside for 10-15 minutes before cutting. Preparing the lasagna a day ahead will ensure easy cutting.
Nutrition facts: Calories 199; Fat 9g; Saturated Fat 4g; Cholesterol 50mg; Sodium 427 mg; Carbohydrates 15g; Fiber 5g; Protein 15g.

Credit: baldwinpublishing.com