I’ve made eggplant lasagna many times, but the idea to put it on a delicious garlic bun is improvised from Self magazine! Here’s the recipe…let me know what you think!
In a small baking dish, place two layers each of 3 tbsp marinara sauce, 1 1/4 inch thick sliced eggplant, 1/4 cup chopped portobello mushrooms, 1/4 cup thawed frozen spinach (I prefer fresh, but sometimes simplicity wins!) and 2 tbsp shredded part-skim mozzarella. Bake at 400 degrees for 30 minutes. Serve on top of this masterpiece: top a whole grain hamburger bun with 2 tsp olive oil and 1/4 tsp chopped garlic, then toast. The magazine suggests this as a garlic bread-like side, which would be awesome-but I say leave it whole, throw on the eggplant and have it as a nice little hot sandwich!
You can obviously play with the ingredients and amounts also-this is the low-cal version. Enjoy!