Eggplant lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh1.0 cup Ricotta Cheese, whole milk1.0 large Egg, fresh, whole, raw1.0 cup, shredded Mozzarella Cheese, whole milk0.5 cup Parmesan Cheese, grated2.0 cup Sauce, Hunts, Cheese & Garlic, Spaghetti Sauce1.0 cup Spinach, frozen16.0 oz Ground beef
*Pre-heat oven to 350 degrees and Slice eggplant in medalions. In my opinion thinner is better.
*Arrange eggplant on a baking sheet, brush with olive oil, then sprinkle with salt and pepper. Bake 5 minutes, flip and bake for another 5 minutes.
*Cook and drain hamburger, and then add spaghetti sauce to same pan to warm. I like to add red pepper flakes for some spice
*In a bowl combine the rest of the ingredients except the mozzarella cheese, saving it for the top.
*Layer Eggplant, Ricotta mixture, Marinara mixture&repeat until you are at the rim of the baking dish and end with the marinara layer.
Top with mozzarella and bake 30 to 40 minutes
Serving Size: Makes 6 2 x 3 pieces
Number of Servings: 6.0
Recipe submitted by SparkPeople user SHELBIELBW.
Serving Size: Makes 6 2 x 3 pieces
Number of Servings: 6.0
Recipe submitted by SparkPeople user SHELBIELBW.
Nutritional Info Amount Per Serving
- Calories: 501.4
- Total Fat: 33.9 g
- Cholesterol: 137.5 mg
- Sodium: 796.2 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 7.5 g
- Protein: 30.7 g
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