Eggplant Ricotta Low Carb "Lasagna"
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 261.1
- Total Fat: 17.0 g
- Cholesterol: 125.7 mg
- Sodium: 496.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.5 g
- Protein: 16.1 g
View full nutritional breakdown of Eggplant Ricotta Low Carb "Lasagna" calories by ingredient
Introduction
Guessing on how many cups of eggplant--using two fresh eggplant, vertically sliced, in place of noodles. If you hate the taste of eggplant skin, you could peel the eggplant. I didn't. Guessing on how many cups of eggplant--using two fresh eggplant, vertically sliced, in place of noodles. If you hate the taste of eggplant skin, you could peel the eggplant. I didn't.Number of Servings: 8
Ingredients
-
1 tbsp Extra Virgin Olive Oil
2 large Eggplants, fresh
15-16 oz Ricotta Cheese, whole milk
3 large eggs
1/2 cup Kraft Shredded Parmesan Cheese Natural Cheese
15 oz PIZZA SAUCE
8 oz Mozzarella Finely shredded Part Skim cheese.
Tips
I did not add any salt to this recipe,and it tasted fine.
Directions
1 tbsp Extra Virgin Olive Oil
2 large Eggplants, fresh
Cut the eggplants vertically. Place on cookie sheet and uses a pastry brush to coat them lightly with the olive oil. Add black pepper. Turn over and do the same on the other side. Put in 400 degree oven until baked--15-20 minutes. Don't overbake.
15-16 oz Ricotta Cheese, whole milk
3 larg eggs
1/2 cup Kraft Shredded Parmesan Cheese Natural Cheese
Combined in bowl.
15 oz PIZZA SAUCE
Grease 8" pan with olive oil.
Layer: eggplant, sauce, eggplant, ricotta mixture, eggplant, sauce, eggplant, ricotta mixture.
Bake uncovered in 400 degree oven for about 25-30 minutes, until bubbly.
Add 8 oz Kraft Mozzarella Finely shredded Part Skim cheese. Return to oven until melted and golden.
Cool for at least 15 minutes before slicing.
Serving Size: Use 8" square pan. 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ZIPPYCHIPPIE.
2 large Eggplants, fresh
Cut the eggplants vertically. Place on cookie sheet and uses a pastry brush to coat them lightly with the olive oil. Add black pepper. Turn over and do the same on the other side. Put in 400 degree oven until baked--15-20 minutes. Don't overbake.
15-16 oz Ricotta Cheese, whole milk
3 larg eggs
1/2 cup Kraft Shredded Parmesan Cheese Natural Cheese
Combined in bowl.
15 oz PIZZA SAUCE
Grease 8" pan with olive oil.
Layer: eggplant, sauce, eggplant, ricotta mixture, eggplant, sauce, eggplant, ricotta mixture.
Bake uncovered in 400 degree oven for about 25-30 minutes, until bubbly.
Add 8 oz Kraft Mozzarella Finely shredded Part Skim cheese. Return to oven until melted and golden.
Cool for at least 15 minutes before slicing.
Serving Size: Use 8" square pan. 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ZIPPYCHIPPIE.