Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinaigrette Recipe

Name: Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400F.
2
Arrange tomatoes and fennel in 13x9x2-inch glass baking dish.
3
Drizzle oil over; toss to blend.
4
Bake until fennel is tender and begins to brown, about 45 minutes.
5
Cool.
6
Spray 2 nonstick baking sheets with vegetable oil spray.
7
Arrange eggplant and mushroom slices on prepared sheets.
8
Bake until vegetables are tender, about 30 minutes for eggplant slices and 40 minutes for mushrooms.
9
Puree tomato mixture in processor.
10
Transfer to strainer set over bowl.
11
Press on solids to extract liquid; discard solids.
12
Stir vinegar into liquid.
13
Season vinaigrette with salt and pepper.
14
Stir spinach in large nonstick skillet over medium-high heat until wilted, about 1 minute.
15
Remove from heat.
16
Preheat oven to 350F.
17
Spray four 1 1/4-cup custard dishes with vegetable oil spray.
18
Line each dish with 2 eggplant slices in crisscross pattern.
19
Sprinkle with salt and pepper.
20
Top each with 1/4 of spinach.
21
Top each with 1 mozzarella slice.
22
Arrange pepper strips over, then basil and mushrooms.
23
Top with remaining eggplant slices, cutting to fit.
24
Sprinkle with salt and pepper.
25
Cover each dish with foil.
26
(Vinaigrette and lasagnas can be made 1 day ahead.
27
Cover separately; chill.)
28
Bake lasagnas until very tender, about 25 minutes.
29
Remove foil.
30
Using small knife, cut around vegetables to loosen.
31
Invert onto plates.
32
Spoon vinaigrette over.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound plum tomatoes, quartered, 1 1/2 cups coarsely chopped fennel bulb, 1 tablespoon olive oil, Nonstick vegetable oil spray, and more.

Yes, Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinaigrette

How did you like this recipe?

Frequently Asked Questions