Eggplant Parmesan For Two
Serves 2 for two meals
9 Lasagne pieces, uncooked
1 medium eggplant, about 3/4 pound
Olive oil flavored cooking spray
2 tsp. dried basil
2 tbsp. grated low-sodium Parmesan cheese
1 26-oz. jar marinara sauce
1/2 tsp. Italian seasoning
1 15-oz. container light ricotta cheese
8 oz. low-sodium shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional)
Cook lasagne pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F.
Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans. Drain lasagne; rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagne pieces and remaining sauce.
Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.
To reheat frozen lasagne, thaw in refrigerator over night or at least 8 hours. Bake as directed above.