eggplant lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 273.3
- Total Fat: 9.4 g
- Cholesterol: 67.3 mg
- Sodium: 695.7 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.4 g
- Protein: 30.0 g
View full nutritional breakdown of eggplant lasagna calories by ingredient
Number of Servings: 12
Ingredients
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slice eggplant lengthwise, spray with parkay and broil til tender and toasty. Toss chicken breasts in food processor, process til consistency of ground meat. In frying pan, toss garlic and onions and ground turkey and sautee until meat is cooked. Pour gtomatoe sauce in and cook til bubbling. Spoon sauce in bottom of baking pan, cover with eggplant., sprinkle half of cheese on top. spoon more sauce, eggplant, then cheese again. stick in oven and bake at 375 for about 45 minutes, it must be bubbling in center. Remove from oven and let sit for about 30 minutes before serving.
Directions
you must allow this to cool before serving as fresh out of oven it is not set enough to cut. This is a cheesy, low carb dinner.
Number of Servings: 12
Recipe submitted by SparkPeople user KATCAPO.
Number of Servings: 12
Recipe submitted by SparkPeople user KATCAPO.