Eggplant Ricotta Low Carb "Lasagna"

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 tbsp Extra Virgin Olive Oil 2 large Eggplants, fresh 15-16 oz Ricotta Cheese, whole milk 3 large eggs1/2 cup Kraft Shredded Parmesan Cheese Natural Cheese 15 oz PIZZA SAUCE 8 oz Mozzarella Finely shredded Part Skim cheese.
Directions
1 tbsp Extra Virgin Olive Oil
2 large Eggplants, fresh

Cut the eggplants vertically. Place on cookie sheet and uses a pastry brush to coat them lightly with the olive oil. Add black pepper. Turn over and do the same on the other side. Put in 400 degree oven until baked--15-20 minutes. Don't overbake.

15-16 oz Ricotta Cheese, whole milk
3 larg eggs
1/2 cup Kraft Shredded Parmesan Cheese Natural Cheese

Combined in bowl.

15 oz PIZZA SAUCE

Grease 8" pan with olive oil.
Layer: eggplant, sauce, eggplant, ricotta mixture, eggplant, sauce, eggplant, ricotta mixture.

Bake uncovered in 400 degree oven for about 25-30 minutes, until bubbly.

Add 8 oz Kraft Mozzarella Finely shredded Part Skim cheese. Return to oven until melted and golden.

Cool for at least 15 minutes before slicing.

Serving Size: Use 8" square pan. 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ZIPPYCHIPPIE.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 261.1
  • Total Fat: 17.0 g
  • Cholesterol: 125.7 mg
  • Sodium: 496.7 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 16.1 g

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