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Eggplant Lasagna- Makes 12 servings.

• 1 Tbsp. olive oil
• 2 clove garlic, minced, divided
• 1 medium eggplant, diced
• 1 tsp. dried oregano
• 2 cups part-skim ricotta cheese
• 2 Tbsp. freshly grated Parmesan cheese
• 2 (25 oz.) jars low-sodium tomato sauce
• 18 sheets no-bake lasagna noodles, preferably whole-wheat
• 2 (10 ounce) packages frozen chopped spinach, defrosted and well drained
• 1 cup part-skim mozzarella cheese

Preheat oven to 375 degrees.

Heat oil in a medium skillet over medium heat. Sautee 1 clove minced garlic until light golden brown. Add eggplant and oregano and stir. Cover and cook until eggplant is tender (do not over cook), about 5 to 7 minutes.

Meanwhile mix ricotta with Parmesan and remaining garlic. Set aside.

Cover the bottom of a 9x13-inch baking dish with 2 cups of sauce. Cover sauce with a layer of uncooked noodles. Top with a thin layer of sauce. Add the cooked eggplant and another thin layer of sauce. Distribute all the ricotta cheese evenly. Add another layer of noodles, followed by a thin layer of sauce. Add all the spinach and another thin layer of sauce. Add another layer of noodles and sauce.

Cover with baking dish cover or a sheet of wax paper followed by a sheet of foil. Bake for approximately 45 minutes. Then uncover, sprinkle mozzarella cheese on top and continue baking, about 15 minutes.

Per serving: 280 calories, 6 g total fat (2.5 g saturated fat), 41 g carbohydrate, 16 g protein, 8 g dietary fiber, 170 mg sodium.