Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 414.2
- Total Fat: 16.1 g
- Cholesterol: 32.5 mg
- Sodium: 669.7 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 4.8 g
- Protein: 21.2 g
View full nutritional breakdown of Eggplant Lasagna calories by ingredient
Introduction
Use grilled eggplant instead of breaded and fried. Use grilled eggplant instead of breaded and fried.Number of Servings: 10
Ingredients
-
1 tblsp olive oil
1 fresh eggplant, sliced lengthwise
3 cups jar spagetti or marinara sauce
8 oz shredded mozzarella cheese
1 1/2 cups ricotta cheese, part-skim
1 cup grated Parmesan cheese
1 pound lasagna noodles, cooked
Directions
Slice the eggplant, brush with oil and grill, or put under the broiler until grill marks, but not completely limp.
Put some sauce on the bottom of a 9 X 13 pan and layer the lasagna noodles, ricotta and mozzarella cheese and eggplant. Should have enought for two complete layers and top with the Parmesan cheese.
Bake in a 375 oven until bubbly and cheese is melted and starting to brown, about 30 to 45 minutes.
I usually cut into 5 to 6 oz pieces and freeze the leftovers.
Number of Servings: 10
Recipe submitted by SparkPeople user PAMELA555.
Put some sauce on the bottom of a 9 X 13 pan and layer the lasagna noodles, ricotta and mozzarella cheese and eggplant. Should have enought for two complete layers and top with the Parmesan cheese.
Bake in a 375 oven until bubbly and cheese is melted and starting to brown, about 30 to 45 minutes.
I usually cut into 5 to 6 oz pieces and freeze the leftovers.
Number of Servings: 10
Recipe submitted by SparkPeople user PAMELA555.