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Rachael Ray's 30-Minute Healthy Recipes

Italian Eggplant Lasagna Foil Packets

Ingredients

* 1 lb. Italian sausage, cut into thin circles
* 1 small eggplant, cut into thin circles
* 1 Tbsp olive oil
* 1 ripe tomato, cut into circles
* 1 tsp dried oregano
* 1 lb. shredded mozzarella cheese
* salt and pepper to taste

Directions

1. Set your grill to medium-high heat and preheat.
Lay out 4 sheets of heavy duty aluminum foil.
2. Divide the sausage evenly between the 4 pieces of foil
3. Drizzle the olive oil over the eggplant pieces, tossing to coat well, then divide the pieces evenly on top of the sausage on the foil.
4. Top the eggplant with the tomato, then sprinkle with oregano, then top with the cheese. Salt and pepper if desired.
5. Place on grill on indirect heat, close cover, and cook for 20 to 30 minutes, spinning packets at least once, or until the sausage is cooked through. The time will vary depending on the heat of your grill.
6. Remove from grill and let stand for 3 to 5 minutes, then carefully open and serve. Serves 4.

Story

Cooking meals in foil packets is a great way to trap flavors AND to cut down on clean up. You can put this on the grill (like the instructions say) or you can just throw them in the oven. If you cook the packet in your oven, just set your oven for about 350 degrees and bake for about 40 to 50 minutes. Open one packet and check to make sure the sausage is totally cooked through.

This recipe is a low carb version of lasagna. The eggplant does a nice job of substituting for the pasta in traditional lasagna. Don't cut the lasagna TOO thin and you'll get a hearty 'noodle' in your foil packet.

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