Cheesey Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Large Eggplant, sliced very thin like 1/4"Salt1½ cup non fat ricotta cheese½ cup low fat shredded mozzarella cheese2 Tbs. Shredded Romano Cheese2 - 14 oz cans of dice tomatoes (get flavored if you want) drained WELLpepper and garlic to tasteOlive oil for baking pan
1 .Pre heat oven to 400 F.
2. Slice eggplant. Sprinkle salt on eggplant and let stand and drain for 15 min.
3. Coat baking dish with olive oil. Combine sour cream, ricotta, drained tomatoes in a bowl.
4. Layer eggplant, then tomato/cheese mixture, repeat till you run out of ingredients OR till dish is full.
5. Bake in an open casserole dish 40 - 60 min. or until golden brown. Note: Eggplant creates a good amount of water so be sure to cook until most of the liquid is evaporated.
Number of Servings: 6
Recipe submitted by SparkPeople user FAIRY3JEWEL.
2. Slice eggplant. Sprinkle salt on eggplant and let stand and drain for 15 min.
3. Coat baking dish with olive oil. Combine sour cream, ricotta, drained tomatoes in a bowl.
4. Layer eggplant, then tomato/cheese mixture, repeat till you run out of ingredients OR till dish is full.
5. Bake in an open casserole dish 40 - 60 min. or until golden brown. Note: Eggplant creates a good amount of water so be sure to cook until most of the liquid is evaporated.
Number of Servings: 6
Recipe submitted by SparkPeople user FAIRY3JEWEL.
Nutritional Info Amount Per Serving
- Calories: 176.3
- Total Fat: 5.8 g
- Cholesterol: 31.0 mg
- Sodium: 325.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.7 g
- Protein: 14.5 g
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