Jenn's Eggplant Lasagna (Updated)

4.4 of 5 (14)
member ratings
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


A vegetarian dish even meat lovers can enjoy! A vegetarian dish even meat lovers can enjoy!
Number of Servings: 8


    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


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.

Member Ratings For This Recipe

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    1 of 2 people found this review helpful
    I dipped the eggplant slices into egg, coated with whole-grain cereal, and fried in olive oil. I used red wine, black olives, and lots of Italian seasoning (and no salt or sugar) in my tomato sauce. It came out SOOOOO good! YUM, and thank you for sharing! - 9/1/08

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    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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    making this tonight,sounds great - 10/13/10

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    It was good but I definitely needed to cook the eggplant longer or something. The peel is very tough. Loved the cheesiness, though. It feels like a full-fat, "naughty" meal, but it's not! - 10/14/09

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    Very Good
    tasted great but I think I needed to slice the eggplant thinner and cook longer before layering, also it was a little runny - 9/7/09