Pasta-Free Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 medium-large Eggplants32 oz. Part-skim Ricotta Cheese2 Large Eggs1 1/2 T. Mrs. Dash Garlic & Herb spice blend3-5 C. Tomato Sauce8 oz. Shredded Part-Skim MozzarellaSalt and Pepper to taste
Slice the ends off each eggplant and slice them lengthwise into "planks" approximately 1/4" thick. Sprinkle each piece lightly with salt and layer into a collander. Cover the collander with plastic and leave the eggplant to sit for at least 30 minutes and up to 3 hours. This will help to draw out any bitter flavor in the eggplant and also some of the water in it.
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.
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.
Nutritional Info 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
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