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

"Janet Wilder" > wrote in message
...
>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.
> --
I gotta look for that frozen eggplant. I've made lasagna with eggplant
several times and I agree with you, it ain't bad. Satisfies the urge for
lasagna, anyway. Of course, I'm a guy, so mine just has some sauce,
mozzerella, cottage cheese, garlic powder, ground beef and oregano thrown in
a pan and stuck in the oven at whatever temperature I decide to take a
chance on.....lol.

Several times I've bought an eggplane, with good intentions, only to have it
rot in the fridge....cause I'm lazy. The frozen stuff would be great.... it
would wait for me.

I got my quicky recipe from Wendy.... it's on one one of my pages. She gave
me the simple one so I wouldn't hurt myself.

http://www.digitalbirdcrap.com/menus...ml#dinnerwoman

John
www.diabetesjunkfood.com

"johnniemccoy@" > wrote in message
news:OBnei.1624$5h6.604@trnddc05...
>
>
> I got my quicky recipe from Wendy.... it's on one one of my pages. She
> gave me the simple one so I wouldn't hurt myself.
>
> http://www.digitalbirdcrap.com/menus...ml#dinnerwoman
>
> John
> www.diabetesjunkfood.com (WRONG)
www.diabeticjunkfood.com (RIGHT)

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