Janet Wilder > wrote:
: I made this tonight and it was quite good.

: My regional grocery chain sells frozen, grilled eggplant slices in a big
: bag. All the consumer needs to do is heat them on a griddle and serve.
: They are lengthwise cuts of the eggplant so they are long, rather than
: round.

: There is nothing in them but eggplant. Not even any salt. Since my
: regional chain doesn't have its own processing plants, I am assuming
: that other chains will have the same product under their house brand.

: I used 8 large slices of eggplant that I defrosted on the counter.
: Though I didn't, it is a good idea to trim the peel for this recipe.

: I mixed my favorite cheese filling for a small lasagna.

: Spray a small oblong baking pan with PAM. Lay half of the pieces of
: eggplant on the bottom of the pan. Cover them with the cheese mixture
: and another layer of eggplant. Top with about half of a cup of your
: favorite tomato sauce and more cheese of choice.

: Bake in a 350 degree oven for about 25-30 minutes. Serve.

: My cheese mixture consists of low-fat ricotta cheese, shredded part-skim
: mozzarella cheese, an egg, about a tablespoon of fresh parsley snipped
: fine, about a tablespoon each of freshly grated Parmesan and Romano
: cheeses (preferably aged and imported)freshly ground pepper and two or
: three grates of a nutmeg.

: My topping cheese is the mozzarella and a few more gratings of the two
: hard cheeses. We don't add extra salt, but you might want to.

: The dish was yummy! My recipe made two healthy servings. More of
: everything in a larger pan would serve more people.

: The store also sells frozen, grilled lengthwise, cuts of zucchini that
: would also work well as a lasagna.

: I made a salad with young spring greens and sliced tomatoes from the
: neighbor's garden. The salad was topped with a combination of sliced
: green and black olives that was mixed with parsley, garlic,capers, a
: couple of anchovies, fresh basil, pepper and olive oil. After topping
: the salad with that mixture, I added a splash of Balsamic vinegar. Nice
: and zesty to accompany the lasagna.

: Sorry I couldn't be more precise, but I tend to cook by eye a lot. When
: I can give weights and measures I do.

: Tomorrow I try the granita with fresh lemon juice.
: --
: Janet Wilder
: Bad spelling. Bad punctuation
: Good Friends. Good Life

I have been making lasagna (and eggplant parmigian) like that for years
except that I gril or bake my eggplan and/or zuchinni myself. It makes a
fine dinner dish and even my non-diabetic husband loves it.

Wendy