Name: Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinaigrette
Yield: Serves 4
Ingredients: 1 pound plum tomatoes, quartered; 1 1/2 cups coarsely chopped fennel bulb; 1 tablespoon olive oil; Nonstick vegetable oil spray; 4 large Japanese eggplants, trimmed, each cut lengthwise into four; 3 medium portobello mushrooms, stems trimmed, caps sliced; 1 tablespoon rice vinegar; 3 cups spinach leaves, rinsed; 4 thin slices low-fat mozzarella cheese; 2 roasted red bell peppers from jar, drained, cut into 1/2-inch-wide strips; 8 large basil leaves

These individual vegetable terrines can be assembled a day ahead.

Recipe information

Yield
Serves 4

Ingredients

1 pound plum tomatoes, quartered

1 1/2 cups coarsely chopped fennel bulb

1 tablespoon olive oil

Nonstick vegetable oil spray

4 large Japanese eggplants, trimmed, each cut lengthwise into four

3 medium portobello mushrooms, stems trimmed, caps sliced

1 tablespoon rice vinegar

3 cups spinach leaves, rinsed

4 thin slices low-fat mozzarella cheese

2 roasted red bell peppers from jar, drained, cut into 1/2-inch-wide strips

8 large basil leaves

Preparation

Step 1
Preheat oven to 400°F. Arrange tomatoes and fennel in 13x9x2-inch glass baking dish. Drizzle oil over; toss to blend. Bake until fennel is tender and begins to brown, about 45 minutes. Cool.
Step 2
Spray 2 nonstick baking sheets with vegetable oil spray. Arrange eggplant and mushroom slices on prepared sheets. Bake until vegetables are tender, about 30 minutes for eggplant slices and 40 minutes for mushrooms. Puree tomato mixture in processor. Transfer to strainer set over bowl. Press on solids to extract liquid; discard solids. Stir vinegar into liquid. Season vinaigrette with salt and pepper.
Step 3
Stir spinach in large nonstick skillet over medium-high heat until wilted, about 1 minute. Remove from heat.
Step 4
Preheat oven to 350°F. Spray four 1 1/4-cup custard dishes with vegetable oil spray. Line each dish with 2 eggplant slices in crisscross pattern. Sprinkle with salt and pepper. Top each with 1/4 of spinach. Top each with 1 mozzarella slice. Arrange pepper strips over, then basil and mushrooms. Top with remaining eggplant slices, cutting to fit. Sprinkle with salt and pepper. Cover each dish with foil. (Vinaigrette and lasagnas can be made 1 day ahead. Cover separately; chill.)
Step 5
Bake lasagnas until very tender, about 25 minutes. Remove foil. Using small knife, cut around vegetables to loosen. Invert onto plates. Spoon vinaigrette over.

Nutrition Per Serving

Per Serving: calories

163; total fat

6g; saturated fat

1g; cholesterol

4mg.

#### Nutritional analysis provided by Bon Appétit

TagsCasserole Italian European Eggplant Vegetable Portobello Mushroom Mushroom Plum Tomato Tomato Main Dinner Gluten Free Nut Free Vegetarian Keto Make Ahead Oven Bake Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes