Eggplant Lasagna

Eggplant Lasagna
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 507.4
  • Total Fat: 26.0 g
  • Cholesterol: 105.4 mg
  • Sodium: 386.6 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 7.6 g
  • Protein: 43.5 g

View full nutritional breakdown of Eggplant Lasagna calories by ingredient
Submitted by:

Introduction

Carb cutting recipe for the post celebration bulge, or just for daily blood sugar watching. Carb cutting recipe for the post celebration bulge, or just for daily blood sugar watching.
Number of Servings: 3

Ingredients

    Chop and sauté together:
    0.5 medium (2-1/2" dia) Onions, raw
    2 serving Garlic
    1 tbsp Olive Oil

    Add and cook till browned:
    12 oz 90% lean ground beef raw

    Add
    12 oz Tomato, grape (3oz = appro 12 tomatoes)
    3 cup, pieces or slices Mushrooms, fresh
    1 tbsp Italian Spice
    2 tsp Oregano, ground
    0.65 tbsp Basil
    2 tsp Parsley, dried

    And reduce any sauce if needed.

    Wash an cut in lengthwise slices:
    1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh

    Pam a large casserole dish and lay 3 slices into the bottom.
    Pam the top of slices.
    Spoon 1/2 cup of sauce on top of each slice and spread evenly.

    Cover with 1/2 of the cheese:
    6 oz Mozzarella Cheese, part skim milk
    1.5 serving Kraft Parmesan Cheese (2 tsp serving)

    Lay dow the 2nd eggplant layer same as the first. Use all of the remaining sauce and cheese on top.

    Bake in preheated 350 degree oven for 45 to 60 minutes.

Directions

350 preheated oven. Use large casserole. Serving Size: Makes 3 dinner portions or 6 lunch portions

Number of Servings: 3

Recipe submitted by SparkPeople user REVCORNIE.

Rate This Recipe