Eggplant Lasagna

4.6 of 5 (12)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 155.5
  • Total Fat: 8.9 g
  • Cholesterol: 44.3 mg
  • Sodium: 195.5 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.5 g

View full nutritional breakdown of Eggplant Lasagna calories by ingredient


A healthy version of a family favorite A healthy version of a family favorite
Number of Servings: 10


    1 lb extra lean ground turkey
    1 lb italian sausage
    1 yellow onion, chopped
    2 cloves garlic, minced
    2 fresh tomatos chopped
    2 26 oz jars pasta sauce
    2 egglants, peeled and thinly sliced
    1 8oz bag shredded mozzerella cheese
    1 c parmesan cheese


In a large pan brown ground turkey and italian sausage with onion and garlic. Drain all of the grease from pan. Add pasta sauce and tomatos. Bring to a boil. Lower temperature and allow to simmer for 30 minutes uncovered stirring occasionally. Preheat the oven to broil. Meanwhile, wash and peel eggplant. Slice egglant into thin strips length wise and then in 2 inch squares. Place eggplant on a ungreased cookie sheet and allow to broil for 8 minutes (with the oven door slightly cracked) or until eggplant is very tender. Grease a large lasagna pan and preheat oven to 350. In a small bowl combine mozzerella cheese and parmesan cheese. Place a layer of eggplant in the bottom of the pan, top egglant with a layer of meat sauce, top meat sauce with mozzerella and parmesan cheese, top cheese with another layer of egglant and continue layering until all meat sauce has been used. Your top layer should be egglant. Top the last layer of egglant with remaining cheese. Bake at 350 for 45 minutes or until meat is bubbly. Allow to cool for 5 minutes and serve. Makes approximately 10 1 to 1 1/2 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user ASHLEEMWRIGHT.

Member Ratings For This Recipe

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    5 of 5 people found this review helpful
    turkey and sausage sounds good in the sauce...thanks. I make this as well. I bread the eggplant before i bake it and I also add ricotta and spinach mixture to cut down on the mozzerella (it's a very tasty, healthy and filling substitute) - 12/5/09

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    2 of 2 people found this review helpful
    sounds delicious and a lower calorie alternative to my son's favorite meal..... - 11/25/09

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    1 of 1 people found this review helpful
    Only two of us in the house, and one is a 6yo. He didn't even notice the new "noodles" I used in the lasagna. I omitted Italian sausage and used Italian seasoned ground turkey only. No tomatoes on hand, but next time will definitely use fresh tomatoes too. Loved it! - 8/8/10

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    1 of 1 people found this review helpful
    The only change I made was I used 1 pound of italian turkey. Our local market seels turkey seasoned as "Itlailan Suasage", or "charizo" saves a few calories and fat count! Taste is/was GREAT! - 3/9/10

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    1 of 1 people found this review helpful
    This was so so so so so good!!! I can't say enough how awesome it tasted!!!! I changed one thing by adding an 8 oz. container of low fat Ricotta cheese in with the mozzarella and parmasean. This added an add'l 42 calories per serving. Anyway, both me and my 5-year-old daughter loved it! - 2/3/10