Meatless Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 262.7
- Total Fat: 15.2 g
- Cholesterol: 29.0 mg
- Sodium: 650.2 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.1 g
- Protein: 10.3 g
View full nutritional breakdown of Meatless Eggplant Lasagna calories by ingredient
Introduction
fast, easy and tasty fast, easy and tastyNumber of Servings: 9
Ingredients
-
1-2 big eggplant, sliced
6 slices of low fat cheddar
1-2 cups of pasta sauce (homemade or readymade)
1 cup of breadcrumbs
1 egg, beaten
bechamel
2 cups of low or non-fat milk
half a cup of flour
salt and pepper to taste
olive oil to fry the eggplants
parmesan cheese to taste
Directions
Bechamel
heat the milk, add salt, pepper, and a tablespoon of parmesan cheese.
disolve the flour on 2-3 tablespoons of milk and add to the warm milk before reaching boiling point. keep cooking until it thickens and keep aside.
Season the eggplant slices with salt, pepper and cummin - pass each by egg and then, breadcrumbs.
brown the slices on olive oil.
in an ovenproof pan, place a layer of eggplant slices, cheddar slices, tomato paste - followed by a second layer. cover with bechamel sauce, garnish with breadcrumbs and parmesan cheese to grate ontop.
bake in over at 180degrees C, for about 20 mins.
Number of Servings: 9
Recipe submitted by SparkPeople user MARICRUZH.
heat the milk, add salt, pepper, and a tablespoon of parmesan cheese.
disolve the flour on 2-3 tablespoons of milk and add to the warm milk before reaching boiling point. keep cooking until it thickens and keep aside.
Season the eggplant slices with salt, pepper and cummin - pass each by egg and then, breadcrumbs.
brown the slices on olive oil.
in an ovenproof pan, place a layer of eggplant slices, cheddar slices, tomato paste - followed by a second layer. cover with bechamel sauce, garnish with breadcrumbs and parmesan cheese to grate ontop.
bake in over at 180degrees C, for about 20 mins.
Number of Servings: 9
Recipe submitted by SparkPeople user MARICRUZH.