Eggplant "Lasagna"

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 239.8
  • Total Fat: 7.9 g
  • Cholesterol: 18.8 mg
  • Sodium: 867.5 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 19.5 g

View full nutritional breakdown of Eggplant "Lasagna" calories by ingredient
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This is a great alternative to the usual lasagna. Here, the eggplant replaces the lasagna noodles. Yummy! This is a great alternative to the usual lasagna. Here, the eggplant replaces the lasagna noodles. Yummy!
Number of Servings: 8


    1 Bunch fresh spinach (or 1 box frozen, thawed and drained well)
    1 Eggplant - approx. 1-1/4 lbs.
    3 egg whites, lightly beaten
    2/3 c. bread crumbs, seasoned to taste
    2 t. Mrs. Dash table seasoning
    1 jar pasta sauce (I used a non meat/cheese for the nutrition calculation)
    2 c. 2% cottage cheese
    3 Cloves garlic, very finely diced
    1/2 c. onion, finely diced, and cooked in microwave just until softened
    4 T. parmesan cheese, freshly grated and divided
    6 oz. low fat mozzarella cheese, grated and divided


Preheat oven to 350*

Trim stems from the spinach and wash really well to remove any sand. Place in microwaveable safe bowl and microwave for 4 min. on high. When cool enough to handle, squeeze out as much of the water as possible. Chop coarsely and set aside.

Trim and wash eggplant, cutting into rounds approx. 1/2" wide. Mix the bread crumbs and Mrs. Dash seasoning well. Dip slices into egg whites and then into the bread crumb mixture. Place on baking sheet and bake for 10 min., turn slices over and continue to bake for another 10 min.

Meanwhile, mix together cottage cheese, any leftover egg whites, onion, garlic, basil, 2 T. parmesan and 4 oz. low fat mozzarella cheese.

Spray 9 X 13 baking pan with vegetabe spray and place a thin layer of pasta sauce over bottom. Place half of the eggplant slices in the next layer. Then cover with the cottage cheese mixture. Half of the sauce goes on next , topped with the second half of the eggplant. Top that with the rest of the sauce.

Mix the rest of the mozzarella, parmesan and whatever bread crumbs you have left and sprinkle over the top.

Cover and bake for 30 min. Uncover and bake for an additional 15 min. Let sit for 10-15 min. before cutting.

Number of Servings: 8

Recipe submitted by SparkPeople user SUNNIEDAES.

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