What's for Dinner, June 2, 2010

I've got first half today, so here are my 2 blocks:

Block 1
Rockinghorse (8)
V-Step x 2 (8)
Curtsy, walk around the board (8)
Curtsy, walk around the board (8)

Block 2
Shuffle turn (4)
Chasse over (4)
Shuffle turn (4)
Chasse over (4)
Side leg alt x 2 (8)
3 repeater side leg (8)

What's for Dinner?

Cheesy Eggplant Lasagna

2 medium eggplants, peeled and cut into ¼ inch slices
2 pinches garlic salt
1 package sliced fresh mushrooms
1 clove garlic, minced
2 cups low-fat marinara sauce
1 ¾ cup finely shredded low-fat or fat-free mozzarella cheese

Preheat the broiler. Mist a 13 x 9 inch glass baking dish with olive oil spray. Set aside.

Lightly mist the eggplant with olive oil spray. Place on a medium non-stick baking sheet. Sprinkle both side with garlic salt. Broil 6 inches from the heat for 3 – 5 minutes per side.

Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. Add the mushrooms and garlic. Cook, stirring occasionally, for 8 – 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown.

Preheat the oven to 350 degrees. Place half of the eggplant in a single layer in the bottom of the prepared baking dish. Top with half of the mushroom mixture, half of the marinara sauce, and half of the cheese. Repeat layer. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake for 10 – 15 minutes, or until hot and bubbly. Remove and let stand for 10 minutes. Cut into 6 equal portions. Serve immediately.

Makes 6 servings

Per serving: 196 calories, 16 grams protein, 25 grams carbs, 6 grams fat, 15 mg cholesterol, 11 grams fiber, 800 mg sodium