Jenn's Eggplant Lasagna (Updated)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 216.2
- Total Fat: 7.3 g
- Cholesterol: 11.1 mg
- Sodium: 662.1 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 7.4 g
- Protein: 15.8 g
View full nutritional breakdown of Jenn's Eggplant Lasagna (Updated) calories by ingredient
Introduction
A vegetarian dish even meat lovers can enjoy! A vegetarian dish even meat lovers can enjoy!Number of Servings: 8
Ingredients
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3 fresh eggplants
15 roma tomatoes
1 whole medium onion, peeled
8 cloves of garlic, minced (or to taste)
1.5 tsp salt
1 tsp black pepper (or to taste)
2.5 tsp ground oregano (or to taste)
2 tbsp olive oil
1/2 red wine
1 cup mozzerella cheese, part skim
2.5 cups 1% cottage cheese
Directions
Thinly slice eggplant lengthwise leaving skin on. Place in casserole dish sprayed with a non-stick spray, cover and allow to bake at about 350 for about 45 min or until very tender.
While eggplant is in oven, begin preparing sauce. Wash and de-seed tomatoes and place in food processor with onion until blended into a "chunky sauce" texture. Pour into a non-stick skillet over medium to low heat. Stir in garlic, salt, pepper, oregano and wine and simmer until sauce darkens (approximately 20-30 min).
Remove eggplant from casserole dish and re-coat with non-stick spray. (Eggplant should be very tender so use care so not to tear too badly.)
Begin building lasagna by lining the bottom of the dish with a single layer of eggplant slices. Lightly brush with olive oil. Then apply a very thin layer of cottage cheese, carefully spreading evenly from edge to edge. Then add a slightly thicker layer of the tomato sauce and repeat all steps until those ingredients are all used, preferably ending with a layer of tomato sauce. Top with parmesan cheese and bake at 350 for about 30 min or until lasagna is bubbling and cheese is fully melted.
Makes ~8 LARGE servings and freezes well.
Serve with salad and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user GREENTREES76.
While eggplant is in oven, begin preparing sauce. Wash and de-seed tomatoes and place in food processor with onion until blended into a "chunky sauce" texture. Pour into a non-stick skillet over medium to low heat. Stir in garlic, salt, pepper, oregano and wine and simmer until sauce darkens (approximately 20-30 min).
Remove eggplant from casserole dish and re-coat with non-stick spray. (Eggplant should be very tender so use care so not to tear too badly.)
Begin building lasagna by lining the bottom of the dish with a single layer of eggplant slices. Lightly brush with olive oil. Then apply a very thin layer of cottage cheese, carefully spreading evenly from edge to edge. Then add a slightly thicker layer of the tomato sauce and repeat all steps until those ingredients are all used, preferably ending with a layer of tomato sauce. Top with parmesan cheese and bake at 350 for about 30 min or until lasagna is bubbling and cheese is fully melted.
Makes ~8 LARGE servings and freezes well.
Serve with salad and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user GREENTREES76.
Member Ratings For This Recipe
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SEPPIESUSAN
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IMMAMACLARE
Sounds great, but how much is 1/2 red wine? I'm assuming it means 1/2 cup, not 1/2 bottle. lol. In response to seppiesusan, you can get crispy eggplant w/o the frying: use only egg white in your egg-bath and toast them on a sprayed sheet pan or pizza stone at 350 degrees, flipping once so both sides - 3/25/12
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CINDYRUTH1
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GHECHR
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RBOSSERT