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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 155.5
  • Total Fat: 8.9 g
  • Cholesterol: 44.3 mg
  • Sodium: 195.5 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.5 g

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

Submitted by: ASHLEEMWRIGHT

Introduction

A healthy version of a family favorite A healthy version of a family favorite
Number of Servings: 10

Ingredients

    1 lb extra lean ground turkey
    1 lb italian sausage
    1 yellow onion, chopped
    2 cloves garlic, minced
    2 fresh tomatos chopped
    2 26 oz jars pasta sauce
    2 egglants, peeled and thinly sliced
    1 8oz bag shredded mozzerella cheese
    1 c parmesan cheese

Directions

In a large pan brown ground turkey and italian sausage with onion and garlic. Drain all of the grease from pan. Add pasta sauce and tomatos. Bring to a boil. Lower temperature and allow to simmer for 30 minutes uncovered stirring occasionally. Preheat the oven to broil. Meanwhile, wash and peel eggplant. Slice egglant into thin strips length wise and then in 2 inch squares. Place eggplant on a ungreased cookie sheet and allow to broil for 8 minutes (with the oven door slightly cracked) or until eggplant is very tender. Grease a large lasagna pan and preheat oven to 350. In a small bowl combine mozzerella cheese and parmesan cheese. Place a layer of eggplant in the bottom of the pan, top egglant with a layer of meat sauce, top meat sauce with mozzerella and parmesan cheese, top cheese with another layer of egglant and continue layering until all meat sauce has been used. Your top layer should be egglant. Top the last layer of egglant with remaining cheese. Bake at 350 for 45 minutes or until meat is bubbly. Allow to cool for 5 minutes and serve. Makes approximately 10 1 to 1 1/2 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user ASHLEEMWRIGHT.






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Member Ratings For This Recipe



  • 5 of 5 people found this review helpful
    turkey and sausage sounds good in the sauce...thanks. I make this as well. I bread the eggplant before i bake it and I also add ricotta and spinach mixture to cut down on the mozzerella (it's a very tasty, healthy and filling substitute) - 12/5/09

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  • Incredible!
    2 of 2 people found this review helpful
    sounds delicious and a lower calorie alternative to my son's favorite meal..... - 11/25/09

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  • Incredible!
    1 of 1 people found this review helpful
    Only two of us in the house, and one is a 6yo. He didn't even notice the new "noodles" I used in the lasagna. I omitted Italian sausage and used Italian seasoned ground turkey only. No tomatoes on hand, but next time will definitely use fresh tomatoes too. Loved it! - 8/8/10

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  • Incredible!
    1 of 1 people found this review helpful
    The only change I made was I used 1 pound of italian turkey. Our local market seels turkey seasoned as "Itlailan Suasage", or "charizo" saves a few calories and fat count! Taste is/was GREAT! - 3/9/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was so so so so so good!!! I can't say enough how awesome it tasted!!!! I changed one thing by adding an 8 oz. container of low fat Ricotta cheese in with the mozzarella and parmasean. This added an add'l 42 calories per serving. Anyway, both me and my 5-year-old daughter loved it! - 2/3/10

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  • 1 of 1 people found this review helpful
    That was Awesome!@! - 1/4/10

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  • will try this week,sounds great - 10/10/10

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  • I halved the recipe and just used ground turkey. I used fresh tomatoes from the garden and left the eggplant slices whole, like lasagna noodles. LOVED this, very filling! I think I'll try to ricotta/spinach mixture in place of half the mozzarella next time too. - 9/8/10

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  • This was so good my family asked if we could have this dish next week. I might have to make this dish every week because the children ate something that was good for them for change. Thank You!!! - 8/23/10

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  • Looking forward to trying - 8/18/10

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  • This looks great. I am wondering if I could use cheese sauce in place of tomato sauce. The acid in tomatoes give these old folks trouble. - 8/18/10

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  • I LOVE eggplant. When I make eggplant lasagna, I just make the lasagna like I'm making regular lasagna, but use the eggplant for the noodle. Layer of sauce, eggplant, cheese, sauce, eggplant, cheese....etc. So yummy! - 8/18/10

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  • I tried this (vegitarian sytyle) at a fancy country club once and loved it! I have not been able to find it since then. Thank You! - 8/18/10

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  • I have made this before but without the ground turkey. It was great. - 8/18/10

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  • I have to go out and purchase eggplant , mine are not ready yet... hurry to the store - 8/17/10

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  • Sounds fantastic. Trying this tomorrow. Would this work to assemble and freeze for future? Our eggplants are producing tons of berries and I want to use every bit I can. - 8/12/10

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  • very good - 7/2/10

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  • I have to echo the other comments. You can't believe how delicious this is! I followed the recommendation of "IHeartMaddieMoo" and added low fat ricotta cheese. I also used a tomato and basil pasta sauce rather than chopping a tomato, and I added chopped green pepper to the sauce. - 5/17/10

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  • I will try it next week. - 1/3/10

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