Eggplant Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 -3 Eggplants1 32 oz jar tomato sauce (I use Barilla)8 oz shredded part skim Mozzarella Cheese1 egg + 2 egg whitesParsleyOreganoPepper
Slice eggplant lengthwise, as thin as desired. Broil them with light coating of cooking spray ...or you could bake them.
Mix ricotta, eggs, herbs, add about half add about 1/2 of the mozarella.
I used two 8x8 baking pans....or you can use a 9x13. Spray with cooking spray. Add some tomato sauce on the bottom. Add a layer of eggplant, then some ricotta cheese mixture, then eggplant, ricotta cheese mix, then eggplant, then a layer of sauce. Top with mozzarella. I covered it very lightly with foil so the cheese on top did not get overcooked. You may want to remove the foil part way through...
Bake 40 - 60 minutes at 350.
Number of Servings: 6
Recipe submitted by SparkPeople user KRUBINSTEIN.
Mix ricotta, eggs, herbs, add about half add about 1/2 of the mozarella.
I used two 8x8 baking pans....or you can use a 9x13. Spray with cooking spray. Add some tomato sauce on the bottom. Add a layer of eggplant, then some ricotta cheese mixture, then eggplant, ricotta cheese mix, then eggplant, then a layer of sauce. Top with mozzarella. I covered it very lightly with foil so the cheese on top did not get overcooked. You may want to remove the foil part way through...
Bake 40 - 60 minutes at 350.
Number of Servings: 6
Recipe submitted by SparkPeople user KRUBINSTEIN.
Nutritional Info Amount Per Serving
- Calories: 211.7
- Total Fat: 7.4 g
- Cholesterol: 62.3 mg
- Sodium: 702.4 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.0 g
- Protein: 24.8 g