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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 486.5
  • Total Fat: 16.1 g
  • Cholesterol: 26.8 mg
  • Sodium: 978.3 mg
  • Total Carbs: 68.6 g
  • Dietary Fiber: 10.1 g
  • Protein: 23.3 g

View full nutritional breakdown of Mediterranean Eggplant Lasagna calories by ingredient
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Mediterranean Eggplant Lasagna

Submitted by: BUSLADY58

Number of Servings: 6


    2 Large Eggplants
    16 oz. fat free Ricotta Cheese
    1/4 c. egg beaters
    1 T Dried Basil
    1 T. Dried Oregano
    8 oz. Pkg. Shredded Mozzarella or Italian Blend Cheese
    2 t. Black Pepper
    8 oz. Sliced Baby Portabella Mushrooms
    1 Pkg. Lasagna Noodles
    3-4 c. Marinara Sauce


Prehat your oven to 350 degrees. Spray a baking sheet with cooking spray. Peel the skin off the eggplant. Cut off the top of the eggplants and then cut in half lengthwise. Lay each half of the eggplant flat side down on your sutting surface, and cut into thin 1/4 inch strips. Place each strip onto the baking sheet, making sure not to overlap. Spray eggplant with the cooking spray. Place in oven uncovered for 10 minutes. You m ight have to do in two batches. Take eggplant out of the oven. Raise the oven temperature to 425 degrees. Empty ricotta cheese into mixing bowl. Sprinkle basil, oregano, and half of the mozzarella cheese on top. Sprinkle with pepper. Mix until all ingredients are compbined. Place some marinara sauce in bottom of 9 x 13 pan. Put a layer of lasagna noodles over sauce. Add somemore sauce then a layer of eggplant. Top with some of the ricotta mixture. and some more sauce. Repeat this step two more times. Place an additional layer of pasta on the top layer and the remaining sauce. Cover baking dish with foil. Place in oven for one hour. Take lasagna out and let cool covered for 10 minutes. Cut into squares.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BUSLADY58.

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