Deb's Eggplant Lasagna (No Noodles)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Francesco Rinaldi Mushroom and Pepper Chucky Garden Pasta Sauce, 5 serving (1 Jar)1 eggplant, unpeeled , Sliced lengthwise Parsley, dried, 4 tbsp Egg, fresh, 1 large Mozzarella Cheese, part skim milk, 7 oz *Ricotta cheese, fat-free, 15 oz *Extra Light Olive Oil, 6 tbsp Herb Seasoning
Mix Herb seasoning and olive oil and brush on eggplant...brown both sides in a pan on the stove.
Mix Parsley, Egg and Ricotta Cheese together in a separate dish.
Layer Eggplants slices, then Ricotta mixture, then Sauce, then mozzarella from the bottom of the pan to the top. 8X8 or 9X9 work the best. Cook at 350 until bubbling.
Makes 8 overloaded 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DHODGDON.
Mix Parsley, Egg and Ricotta Cheese together in a separate dish.
Layer Eggplants slices, then Ricotta mixture, then Sauce, then mozzarella from the bottom of the pan to the top. 8X8 or 9X9 work the best. Cook at 350 until bubbling.
Makes 8 overloaded 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DHODGDON.
Nutritional Info Amount Per Serving
- Calories: 259.4
- Total Fat: 16.8 g
- Cholesterol: 50.3 mg
- Sodium: 591.0 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.9 g
- Protein: 13.2 g
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