- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 242.2
- Total Fat: 11.4 g
- Cholesterol: 65.2 mg
- Sodium: 927.1 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.0 g
- Protein: 17.0 g
Pasta-Free Eggplant LasagnaSubmitted by: POLARG
IntroductionDelicious lasagna style casserole with slices of eggplant instead of pasta. Delicious lasagna style casserole with slices of eggplant instead of pasta.
3 medium-large Eggplants
32 oz. Part-skim Ricotta Cheese
2 Large Eggs
1 1/2 T. Mrs. Dash Garlic & Herb spice blend
3-5 C. Tomato Sauce
8 oz. Shredded Part-Skim Mozzarella
Salt and Pepper to taste
In a large bowl, combine ricotta, eggs, Mrs. Dash seasoning blend, and salt and pepper to taste. Cover with plastic and refrigerate until you are ready to use.
Use paper towels to pat the eggplant slices dry and then brush them lightly all over with olive oil. Cook them in a nonstick skillet or grill pan on medium high heat until the eggplant is golden brown on both sides and just tender in the middle.
Preheat oven to 375F. Spray a 9x11 casserole dish lightly with cooking spray. Layer slices of eggplant on the bottom as you would with pasta when making lasagna. Spoon a modest amount of tomato sauce over the eggplant. Add a 1" layer of the ricotta cheese mixture, a small amount of tomato sauce, and then another layer of the cooked eggplant slices. Repeat as necessary to fill the baking dish. End with a small amount of sauce over the top layer of eggplant. Place in the oven and bake for 30 minutes. Add shredded mozzarella cheese over the top and erturn to the oven for 10 minutes. Allow to sit for 15 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user POLARG.