Egg plant lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 310.5
  • Total Fat: 12.2 g
  • Cholesterol: 33.2 mg
  • Sodium: 984.4 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 17.8 g

View full nutritional breakdown of Egg plant lasagna calories by ingredient
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Introduction

time consuming to make, but worth the effort time consuming to make, but worth the effort
Number of Servings: 12

Ingredients

    1 med to large egg plant peeled and sliced
    Pam or other cooking spray
    3 cups of italian style bread crumbs
    1/4 egg substitute
    15 oz container skim ricotta cheese
    4 cups of mozzerella cheese
    Italian Seasoning to taste
    1 jar of pasta sauce (I used Kroger green pepper and mushroom)

Directions

Peel and slice the egg plant salt both sides of each piece and let set for about 20 minutes. Rinse and dry
spray once side of the egg plant press into bread crumbs spray other side and coat other side.
Place egg plant on foil lined pan and bake for 25 minutes.. until bread crumbs start to brown
beat egg sub, then mix in ricotta cheese and 1 cup of the mozzerella cheese
put a thin layer of pasta sauce on the bottom of shallow baking pan
put egg plant on the pasta sauce,
top with ricotta/cheese mix
more pasta sauce
repeat ending with egg plant
top with rest of pasta sauce and mozz cheese
Bake for 60 minutes
let stand for 15 minutes


Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user KATJAMN.

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