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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 216.2
  • Total Fat 7.3 g
  • Saturated Fat 2.5 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 3.4 g
  • Cholesterol 11.1 mg
  • Sodium 662.1 mg
  • Potassium 848.3 mg
  • Total Carbohydrate 23.6 g
  • Dietary Fiber 7.4 g
  • Sugars 0.1 g
  • Protein 15.8 g
  • Vitamin A 22.1 %
  • Vitamin B-12 9.4 %
  • Vitamin B-6 19.9 %
  • Vitamin C 29.5 %
  • Vitamin D 0.0 %
  • Vitamin E 5.5 %
  • Calcium 18.7 %
  • Copper 12.9 %
  • Folate 18.3 %
  • Iron 11.3 %
  • Magnesium 14.0 %
  • Manganese 30.0 %
  • Niacin 11.0 %
  • Pantothenic Acid 10.0 %
  • Phosphorus 24.7 %
  • Riboflavin 17.6 %
  • Selenium 14.4 %
  • Thiamin 14.0 %
  • Zinc 7.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Jenn's Eggplant Lasagna (Updated)

View the full Jenn's Eggplant Lasagna (Updated) Recipe & Instructions
Submitted by: GREENTREES76

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Jenn's Eggplant Lasagna (Updated)

54 calories of Eggplant, fresh, (0.38 eggplant, unpeeled (approx 1-1/4 lb))

51 calories of Cottage Cheese, 1% Milkfat, (0.31 cup (not packed))

36 calories of Mozzarella Cheese, part skim milk, (0.50 oz)

30 calories of Olive Oil, (0.25 tbsp)

24 calories of Red Ripe Tomatoes, (1.88 Italian tomato)

8 calories of Red Wine, (0.09 glass (3.5 fl oz))

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

4 calories of Garlic, (1 cloves)

4 calories of Oregano, ground, (0.31 tbsp)

1 calories of Pepper, black, (0.13 tsp)

0 calories of Salt, (0.13 tsp)


Nutrition & Calorie Comments  

It was good but I definitely needed to cook the eggplant longer or something. The peel is very tough. Loved the cheesiness, though. It feels like a full-fat, "naughty" meal, but it's not! Submitted by:
GHECHR

(10/14/09)
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I dipped the eggplant slices into egg, coated with whole-grain cereal, and fried in olive oil. I used red wine, black olives, and lots of Italian seasoning (and no salt or sugar) in my tomato sauce. It came out SOOOOO good! YUM, and thank you for sharing! Submitted by:
SEPPIESUSAN

(9/1/08)
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with the tomatoe sauce i used chopped lean meat , its much more filling, and the taste of the aubergine with the meat is really something , well done to all , of corse its less fattening wiht out the meat , Submitted by:
MARIARODEO

(5/8/08)
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It is really really good and makes lots of food! I couldn't eat a whole serving! The flavor was amazing but it took longer than I thought to make. I would recommend saving this one for the weekend. Also, I thought the tomato sauce was a little sweet. Next time I think I'm going to 86 the sugar. Submitted by:
GAERI08

(4/23/08)
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