Eggplant Lasagna (All Veggie)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 55.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 213.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.2 g
- Protein: 3.2 g
View full nutritional breakdown of Eggplant Lasagna (All Veggie) calories by ingredient
Introduction
Great Vegetable Idea. No cheese or pasta added to this version. I love serving w/ a side of spaghetti squash (squash not included in nutrition info).You can also add other veggies to your lasagna or cheese if you like. Just remember to add up the nutritional value of those items to recipe.
This recipe can definately be doubled if you want more. Great Vegetable Idea. No cheese or pasta added to this version. I love serving w/ a side of spaghetti squash (squash not included in nutrition info).
You can also add other veggies to your lasagna or cheese if you like. Just remember to add up the nutritional value of those items to recipe.
This recipe can definately be doubled if you want more.
Number of Servings: 6
Ingredients
-
1 Large Eggplant
1 Medium or Large Yellow Onion
1 10oz bag of fresh spinach
1/2 cup of veggie broth
2 TB minced garlic
salt, pepper, basil, oregano to taste
Directions
Preheat oven to 425 deg.
Cut top off of Eggplant and slice about 1/2" thick the long way
Spray cookie sheets with PAM and lay eggplant slices as close together as possible. Bake at 425 degrees for about 10 minutes, turn and bake 10 minutes more. They should be slightly brown and soft.
In the meantime prep the other veggies. Heat a non stick skillet over medium. Cut ends off of the onion, then cut in half and slice onions in to 1/4" half circles. Place onions in heated pan w/ a TB or 2 of veggie broth. sprinkle w/ salt and pepper. Cook onions over medium low heat, allowing them to sweat and slowly become caramelized, adding more veggie broth as needed to prevent burning.
Heat another large nonstick pan over medium and pour in contents of spinach bag. Add about a 1/4 cup of veggie both, salt & pepper to taste and the minced garlic. Cover skillet w/ lead and cook spinach until wilted, about 5mins.
In a small sauce pan, pour the diced tomatoes and bring to a simmer. Once simmering, add basil, oregano and other seasonings to taste...it's all about how seasoned you'd like your tomatoes.
To assemble: Spray Pyrex loaf (or other) baking dish. Layer eggplant then spinach, then onions, then sauce. Repeat. If there's enough eggplant slices, lay on top and put a little sauce. Bake at 350 for 20-30 minutes. Let sit a bit before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user BTRUE2YOU.
Cut top off of Eggplant and slice about 1/2" thick the long way
Spray cookie sheets with PAM and lay eggplant slices as close together as possible. Bake at 425 degrees for about 10 minutes, turn and bake 10 minutes more. They should be slightly brown and soft.
In the meantime prep the other veggies. Heat a non stick skillet over medium. Cut ends off of the onion, then cut in half and slice onions in to 1/4" half circles. Place onions in heated pan w/ a TB or 2 of veggie broth. sprinkle w/ salt and pepper. Cook onions over medium low heat, allowing them to sweat and slowly become caramelized, adding more veggie broth as needed to prevent burning.
Heat another large nonstick pan over medium and pour in contents of spinach bag. Add about a 1/4 cup of veggie both, salt & pepper to taste and the minced garlic. Cover skillet w/ lead and cook spinach until wilted, about 5mins.
In a small sauce pan, pour the diced tomatoes and bring to a simmer. Once simmering, add basil, oregano and other seasonings to taste...it's all about how seasoned you'd like your tomatoes.
To assemble: Spray Pyrex loaf (or other) baking dish. Layer eggplant then spinach, then onions, then sauce. Repeat. If there's enough eggplant slices, lay on top and put a little sauce. Bake at 350 for 20-30 minutes. Let sit a bit before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user BTRUE2YOU.