Eggplant Lasangna

Name: Eggplant Lasangna Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 2 28oz cans of tomatoes diced; 1 tbls sugar; 2 tsp salt; basil; garlic powder; 3 large eggs; 1/2 cup egg whites; 2 large eggplants; 7.5 oz mozzarella cheese(part skim milk); 2 oz parmesan cheese; 1.5 cups panko bread crumbs

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 28oz cans of tomatoes diced1 tbls sugar2 tsp saltbasilgarlic powder3 large eggs1/2 cup egg whites2 large eggplants 7.5 oz mozzarella cheese(part skim milk)2 oz parmesan cheese1.5 cups panko bread crumbs

Directions

slice eggplants and cook in oven at 375 for 10 minutes. Boil tomatoes in large saucepan and add spices, sugar, and salt. Put a small layer of tomato sauce at the bottom of a large oven pan. Dip eggplant in egg mixture, then in bread crumbs. start a layer of eggplant in pan. Pour more sauce over it and then all the mozzarella cheese on top. Put a second layer of eggplant in pan and cover with more sauce. Sprinkle parmesan over it and bake in oven at 350 for 30 minutes.

Serving Size: makes 8 small servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENNERS28.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 246.1
Total Fat: 8.8 g
Cholesterol: 90.6 mg
Sodium: 1,183.0 mg
Total Carbs: 26.8 g
Dietary Fiber: 5.6 g
Protein: 17.6 g

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