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Chicken, pork chops, steaks, burgers, and hot dogs – all foods we love to grill (and eat) in the summer! But summer is also a good time to try a meatless main dish once in awhile, when fresh vegetables are so readily available.

This eggplant lasagne is a delicious (and low fat) way to serve vegetables as a main dish for dinner. Try it some evening when you’re tired of grilled meats.

EGGPLANT LASAGNE (Serves

1/2 c. fat-free chicken broth

3 c. sliced mushrooms

1 c. chopped onion

1 medium red bell pepper, chopped

2 cloves garlic, finely chopped

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 c. fat-free ricotta cheese

2 egg whites

1 medium (1 1/2 lbs.) eggplant

8 uncooked lasagne noodles

2 c. low-fat spaghetti sauce

1/2 c. shredded part-skim mozzarella cheese

Preheat oven to 350 degrees. Spray a 13×9x2 inch pan with nonstick cooking spray. Heat broth to boiling in 10-inch skillet over medium-high heat. Cook mushrooms, onion, bell pepper, and garlic in broth for 5 to 8 minutes, stirring frequently, until onion and bell pepper are tender. Stir in salt and pepper.

Mix ricotta cheese and egg whites in a medium bowl. Slice off the top and bottom of eggplant and discard. Cut eggplant lengthwise into 1/4 inch slices.

Spread half of the spaghetti sauce in bottom of pan. Top with half of the eggplant strips, half of the mushroom mixture, and 4 uncooked noodles. Spread with ricotta cheese mixture. Repeat with remaining eggplant, mushroom mixture and noodles. Spread with remaining spaghetti sauce. Sprinkle with mozzarella cheese.

Cover and bake 45 minutes. Uncover and bake about 15 minutes more, or until bubbly and light brown. Let stand 5 minutes before cutting.

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Another Favorite Recipe from Ireland Reynolds