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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.4
  • Total Fat: 5.8 g
  • Cholesterol: 16.7 mg
  • Sodium: 296.3 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 7.4 g
  • Protein: 15.4 g

View full nutritional breakdown of Modified Eggplant Lasagne calories by ingredient
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Modified Eggplant Lasagne

Submitted by: AUBREYJO

Introduction

I liked the idea of the other eggplant lasagne, but did not have the items on hand that she did so I had to calculate my own recipe. :) I also have so many eggplants and tomatoes from my garden, I needed to use them up! I liked the idea of the other eggplant lasagne, but did not have the items on hand that she did so I had to calculate my own recipe. :) I also have so many eggplants and tomatoes from my garden, I needed to use them up!
Number of Servings: 6

Ingredients

    2 eggplants
    15 ripe, medium sized tomatoes
    1.5 tsp salt
    2 TBS Olive Oil
    5 oz Mozzerella cheese
    1 cup cottage cheese
    1/2 Bell pepper, diced

Directions

Thinly slice eggplant lengthwise leaving skin on. Place in casserole dish sprayed with a non-stick spray, cover and allow to bake at about 350 for about 45 min or until very tender.
While eggplant is in oven, begin preparing sauce. Wash and de-seed tomatoes and place in food processor with bell pepper until blended into a "chunky sauce" texture. Pour into a non-stick skillet over medium to low heat. Stir in garlic, salt, pepper, oregano (approximately 20-30 min).
Remove eggplant from casserole dish and re-coat with non-stick spray. (Eggplant should be very tender so use care so not to tear too badly.)
Begin building lasagna by lining the bottom of the dish with a single layer of eggplant slices. Then apply a very thin layer of cottage cheese, carefully spreading evenly from edge to edge. Then add a slightly thicker layer of the tomato sauce and repeat all steps until those ingredients are all used, preferably ending with a layer of tomato sauce. Top with mozzerella cheese and bake at 350 for about 30 min or until lasagna is bubbling and cheese is fully melted.
Makes ~6 LARGE servings

Number of Servings: 6

Recipe submitted by SparkPeople user AUBREYJO.






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