Cheesy Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Med Eggplants, peeled and cut into 1/4" thick slices2 pinches of garlic salt or to taste1 package- 8 oz. od sliced mushrooms1 garlic clove, minced2 cups low fat marinara sauce1 1/4 cup of fat free mozzarella Cheese
Pre heat broiler. Mist a 13 X 9 glass baking dish with olive oil spray. Set aside.
Lightly mist eggplant with olive oil spray. Place on a meduim non-stick baking sheet. Spinkle both sides with garlic salt. Broil 6" from the hest source for 3 - 5 minutes per side, or until tender.
Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown.
Preheat the oven to 350 degrees. Place half of the eggplant in a single layer in the bottom of the prepared baking dish. Top wih half of the mushroom mixture, half of the marinara sauce, and half of the cheese. Repeat with the remaining eggplant, mushroom, sauce and cheese. Cover the aluminum foil.
Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and cheese is bubbly. Remove and let stand for 10minutes. Cut into 6 equal portions. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSBEARYLOVES.
Lightly mist eggplant with olive oil spray. Place on a meduim non-stick baking sheet. Spinkle both sides with garlic salt. Broil 6" from the hest source for 3 - 5 minutes per side, or until tender.
Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown.
Preheat the oven to 350 degrees. Place half of the eggplant in a single layer in the bottom of the prepared baking dish. Top wih half of the mushroom mixture, half of the marinara sauce, and half of the cheese. Repeat with the remaining eggplant, mushroom, sauce and cheese. Cover the aluminum foil.
Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and cheese is bubbly. Remove and let stand for 10minutes. Cut into 6 equal portions. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSBEARYLOVES.
Nutritional Info Amount Per Serving
- Calories: 128.8
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 631.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 5.3 g
- Protein: 9.8 g
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