Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 6.6 g
  • Cholesterol: 16.4 mg
  • Sodium: 477.6 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 10.4 g

View full nutritional breakdown of Eggplant Lasagna calories by ingredient
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Number of Servings: 6


    2 medium eggplants, peeled and cut into 1/4" lenthwise slices
    2 pinches of garlic powder, or to taste
    1 package (8ounces or more, to taste) sliced fresh mushrooms
    1 clove garlic, minced
    2 cups low-fat marinara sauce
    1 3/4 cups (6 ounces) finely shredded low-fat or fat-free mozzarella cheese


Preheat the broiler, Mist a 13" x 9" glass baking dish with olive oil spray. Set aside.

Lightly mist the eggplant with olive oil spray. Place on a medium non-stick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3 to 5 minutes per side, or until tender.

Meanwhile, lightly mist a medium nonstick skilly with olive oil spray. Set over meduim heat. Add the mushrooms and garlic. Cook, stirring occasionally, for 8 - 10 minutes, or until there is no liquid remaining in the pan and the mushrooms ar starting to brown.

preheat the oven to 350 degrees F. place half of the eggplant in a single layer in the bottom of the prepared baking dish. Top with half of the mushroom mixture, half of the marinara sauce, and half of the cheese. Repeat with the remaining eggplant, mushrooms, sauce, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the aluminum foil Bake for 10 - 15 minutes, or until hot and the cheese is bubble. Remove and let stand for 10 minutes. Cut into 6 equal portions. Serve immediately.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BBYBOYMKR.

TAGS:  Fish | Dinner | Fish Dinner |

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