Eggplant Lasangna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 246.1
  • Total Fat: 8.8 g
  • Cholesterol: 90.6 mg
  • Sodium: 1,183.0 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 17.6 g

View full nutritional breakdown of Eggplant Lasangna calories by ingredient



Number of Servings: 8

Ingredients

    2 28oz cans of tomatoes diced
    1 tbls sugar
    2 tsp salt
    basil
    garlic powder
    3 large eggs
    1/2 cup egg whites
    2 large eggplants
    7.5 oz mozzarella cheese(part skim milk)
    2 oz parmesan cheese
    1.5 cups panko bread crumbs

Directions

slice eggplants and cook in oven at 375 for 10 minutes. Boil tomatoes in large saucepan and add spices, sugar, and salt. Put a small layer of tomato sauce at the bottom of a large oven pan. Dip eggplant in egg mixture, then in bread crumbs. start a layer of eggplant in pan. Pour more sauce over it and then all the mozzarella cheese on top. Put a second layer of eggplant in pan and cover with more sauce. Sprinkle parmesan over it and bake in oven at 350 for 30 minutes.

Serving Size: makes 8 small servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENNERS28.