Mini Veggie Lasagna

YOU CAN HAVE 8 OF THESE FOR 9 POINTS+!!!

OMG.  I never thought these would be as good as they turned out.  You need to make these ASAP.  As a shortcut to all of the dicing, I suggest looking into a Vidalia Chop Wizard.  They are awesome, quick, easy, and produce equal sized dices.  You will end up using it all of the time!!!


Ingredients:
Cooking Spray
1 eggplant, diced into small cubes
1 white onion, diced
2 portobello mushroom caps, diced into small cubes
5 garlic cloves, smashed
Salt, Pepper, Oregano to taste
8 Nasoya wonton wrappers
1/2 cup marinara sauce
1/3 cup reduced fat italian blend shredded cheese (I used WW brand)


Instructions:
Preheat oven to 375.  Spray a nonstick pan with cooking spray and heat over medium heat.  Add eggplant, onion and mushroom, season with salt, pepper and oregano to taste.  Stir every few minutes while it's cooking.  When the onions have softened, add the garlic.  Continue cooking until all vegetables are soft and starting to brown.  Remove from heat.


Mix 1 cup of your vegetable mixture with the marinara sauce.


Take a muffin tin, spray 8 of the wells with cooking spray.  Press one wonton wrapper into each well so that it's spaced evenly.  Put 1/8 cup (2 tbsp) of veggie sauce mixture into each wrapper.  Sprinkle evenly with shredded cheese, and bake until the cheese is melted and the exposed part of the wrappers are golden brown.

You can eat these by hand (both hands needed).  These were really fun, yummy, and filling!  I highly suggest these for hors d'oeuvres or a meal paired with a salad.  


I have so many more ideas for these wonton wrappers, watch out!