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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 184.3
  • Total Fat: 8.2 g
  • Cholesterol: 16.4 mg
  • Sodium: 377.8 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 10.5 g

View full nutritional breakdown of Eggplant Cheesy Lasagna - Biggest Loser calories by ingredient
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Eggplant Cheesy Lasagna - Biggest Loser

Submitted by: TYLFAMILY

Introduction

From The Biggest Loser Cookbook. The eggplant serves as the noodles in this lasagna dish.

Notes: I forgot to peel the eggplant - big mistake! I also reduced the cheese to 1/3 c. total. The recommended amount of cheese would have made the recipe taste better to my family.
From The Biggest Loser Cookbook. The eggplant serves as the noodles in this lasagna dish.

Notes: I forgot to peel the eggplant - big mistake! I also reduced the cheese to 1/3 c. total. The recommended amount of cheese would have made the recipe taste better to my family.

Number of Servings: 6

Ingredients

    2 medium eggplants, peeled and cut into 1/4" tick lengthwise slices
    2 pinches of garlic salt
    8 oz (or more) mushrooms, fresh and sliced
    1 clove garlic, minced
    2 c. pasta sauce (I used Prego Heart Smart Traditional)
    1 3/4 c (6 oz) mozzarella cheese, low-fat and shredded

Directions

Preheat the broiler. Mist a 13 x 9 glass baking dish with olive oil spray. Set aside.

Lightly spray the peeled, sliced eggplant with olive oil. Place on a baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3 to 5 minutes per side.

Lightly mist a skillet with olive oil spray. Set over medium heat and add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown.

Preheat the oven to 350. Place half of the eggplant in a single layer in the bottom of the baking dish. Top with half of the mushroom mixture, half of the pasta sauce, and half of the cheese. Repeat with the memaining eggplant, mushrooms, sauce, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil. Bake for 10 to 15 minutes, until hot and the cheese is bubbly. Remove and let stand for 10 minutes. Cut into 6 equal portions. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user TYLFAMILY.





TAGS:  Vegetarian Meals |

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