Eggplant lasanga

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.2
  • Total Fat: 18.7 g
  • Cholesterol: 8.0 mg
  • Sodium: 761.3 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 9.5 g

View full nutritional breakdown of Eggplant lasanga calories by ingredient
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Number of Servings: 6


    1 lb eggplant
    *4c whole wheat seasoned bread crumbs, 2 serving (remove)
    *Olive Oil_Crisco Light Olive Oil, 6 tbsp (remove)
    *Egg Beaters Egg substitute, .33 cup (remove)
    *Sargento Reduced Fat Mozzerella Cheese, 3 serving (remove)
    *Precious Low Fat Ricotta Cheese, 0.30 cup (remove)
    *Pasta sauce-Prego, 1.2 cup (remove)
    *Broccolli, .30 cup (remove)


peel and thinly slice eggplant
coat with egg substitute and dredge in bread crumbs
using non stick pan and 3 tbsp of olive oil at a time fry egg plant. drain on paper towel
layer egg plant , sauce, broccolli and cheeses, creating lasanga casarole, ending with mozzerella on top, bake at 35 for 35-40 minutes

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PLL109.

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