Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.6
  • Total Fat: 6.3 g
  • Cholesterol: 19.1 mg
  • Sodium: 1,717.3 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 10.6 g
  • Protein: 19.0 g

View full nutritional breakdown of Eggplant Lasagna calories by ingredient
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A delicious vegetarian lasagna recipe, using eggplant in place of noodles. A delicious vegetarian lasagna recipe, using eggplant in place of noodles.
Number of Servings: 6


    2 large eggplants, peeled and sliced into 1/4" rounds
    1 tbsp garlic powder
    1 small onion, diced
    3 cloves garlic
    1 can Alymer Accents Italian Tomatoes
    1 can tomato pasta sauce (680 ml size)
    1 package fresh spinach (10 oz)
    1/2 cup fat free cottage cheese
    3 oz part skim mozzarella cheese
    3/4 cup light parmesan cheese


1. Season eggplant with a sprinkling of salt, place in colander, let sit 30 minutes and rinse.

2. Preheat the oven to 350 degrees F (175 degrees C).

3. Place eggplant slices on a baking sheet. Sprinkle garlic powder on top. Bake for 10 minutes.

4. Spray a large skillet with cooking spray. Over medium heat cook the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. Add tomato sauce and simmer for 10 minutes.

5. In a medium bowl, mix together cottage cheese, 1/2 cup of the mozzarella cheese, and 1/2 cup of the Parmesan cheese. Set aside.

6. Layer eggplant, spinach mixture, cheese (repeat until all ingredients are used) in a greased 9x13 inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.

7. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

8. Cut into 6 equal pieces and serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user JAKESTERSMOM.

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Member Ratings For This Recipe

  • 1 of 2 people found this review helpful
    The carb count did look a bit high to me as well. I was thinking that if you substitute the fat free cottage cheese,
    part skim mozzarella cheese & light parmesan cheese with full fat versions, you'll probably end up with fewer carbs in the end.
    - 5/27/10

    Was this review helpful?   yes  No

  • 0 of 1 people found this review helpful
    I didn't make this recipe. It sounds good, but does seem very high in carbs? - 5/26/10

    Was this review helpful?   yes  No
  • Next time I plan on altering the recipe just a tad by adding a layer of mashed potatoes (maybe some healthy mashed potatoes). Although that may make it slightly less unhealthy, but adding a little bit of carbs may fill me up more- as I needed 2.5 servings to get full. - 5/26/10

    Was this review helpful?   yes  No
  • I make a recipe very similar to this, a lasagna using eggplant (or slices of zucchini) instead of the pasta noodles. Cottage cheese is a good substitute for Ricotta. Adjust the amount of eggplant to sauce and cheeses to suit your taste. A simple and tasty way to eat your veggies and dairy. YUM! - 5/24/10

    Was this review helpful?   yes  No
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