3 point Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 eggplant1 pound 93% lean ground beef1 small can of stewed tomatoes1 can of tomato sauce(I used Hunt's)1 tub of fat free ricotta cheese.25 cups egg beatersparsley2 cups of fat free shredded mozzerellaveggie Parmesan "cheese" choice of spices for sauce, basil, oregano, etc...
Peel eggplant and cut into twelve slices. Put on a cookie sheet and spray with pam(olive oil flavored). Broil for 2 minutes. Flip over and sprinkle with a little parmesan cheese. Broil for two more minutes.
Brown lean ground beef.
In a bowl combine the ricotta cheese, egg beaters and 2 T of the veggies parmesan cheese.
In a sauce pan put tomatoes and tomato sauce and spices. Simmer for about 5 minutes.
In a casserole dish layer six slices of eggplant. Then top with ricotta, lean ground beef, then sauce mixture, then remaining eggplant. Top with mozzarella cheese. Cover dish with foil and bake at 375 for 30 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user GOLDILOCKS1266.
Brown lean ground beef.
In a bowl combine the ricotta cheese, egg beaters and 2 T of the veggies parmesan cheese.
In a sauce pan put tomatoes and tomato sauce and spices. Simmer for about 5 minutes.
In a casserole dish layer six slices of eggplant. Then top with ricotta, lean ground beef, then sauce mixture, then remaining eggplant. Top with mozzarella cheese. Cover dish with foil and bake at 375 for 30 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user GOLDILOCKS1266.
Nutritional Info Amount Per Serving
- Calories: 133.7
- Total Fat: 3.1 g
- Cholesterol: 26.7 mg
- Sodium: 477.0 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.5 g
- Protein: 17.5 g
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