Cheesey Eggplant Lasagna


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 176.3
  • Total Fat: 5.8 g
  • Cholesterol: 31.0 mg
  • Sodium: 325.0 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 14.5 g

View full nutritional breakdown of Cheesey Eggplant Lasagna calories by ingredient
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Introduction

This is a Lasagna type dish, use the eggplant in place of the noodles. Very yummy. Be sure to slice the eggplant thin, and consistent so they all are done together. This is a Lasagna type dish, use the eggplant in place of the noodles. Very yummy. Be sure to slice the eggplant thin, and consistent so they all are done together.
Number of Servings: 6

Ingredients

    1 Large Eggplant, sliced very thin like 1/4"
    Salt
    1½ cup non fat ricotta cheese
    ½ cup low fat shredded mozzarella cheese
    2 Tbs. Shredded Romano Cheese
    2 - 14 oz cans of dice tomatoes (get flavored if you want) drained WELL
    pepper and garlic to taste
    Olive oil for baking pan

Directions

1 .Pre heat oven to 400 F.
2. Slice eggplant. Sprinkle salt on eggplant and let stand and drain for 15 min.
3. Coat baking dish with olive oil. Combine sour cream, ricotta, drained tomatoes in a bowl.
4. Layer eggplant, then tomato/cheese mixture, repeat till you run out of ingredients OR till dish is full.
5. Bake in an open casserole dish 40 - 60 min. or until golden brown. Note: Eggplant creates a good amount of water so be sure to cook until most of the liquid is evaporated.

Number of Servings: 6

Recipe submitted by SparkPeople user FAIRY3JEWEL.

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