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Eggplant Lasagna Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 12 servings
    • Calories: 199
    • Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 50mg
    • Sodium: 427mg
    • Carbohydrates: 15g
    • Fiber: 5g
    • Protein: 15g
    • Calcium: 318
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Eggplant Lasagna Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe
This noodle-less eggplant lasagna is low carb and has less than 200 calories per serving. This healthy vegetarian lasagna is a great source of fiber.

Ingredients

    • 2 large eggplants (sliced lengthwise into 1/4 inch slices)
    • Freshly ground black pepper to taste
    • 1 tsp dried oregano
    • 3 cups part-skim ricotta cheese
    • 1 egg
    • 2 cups reduced fat mozzarella cheese
    • 1 cup chopped fresh basil
    • 4 cups low sodium tomato sauce
    • 2 Tbsp Parmesan cheese

Preparation

    • Preheat oven to 250°.
    • Spray eggplant with cooking spray on both sides. In a baking pan, arrange eggplant slices in one layer and season with black pepper and oregano. Bake for 15 minutes. Remove and turn oven up to 375°.
    • While eggplant is baking, in a medium bowl combine ricotta cheese, egg, basil and mozzarella cheese, reserving 1/2 cup of mozzarella for later use.
    • Spread 1/2 cup tomato sauce on bottom of a baking dish. Layer eggplant, cheese mixture, and 1 cup of tomato sauce. Continue until complete.
    • Spread remaining 1/2 cup mozzarella and Parmesan on top. Bake for 40 minutes. Set aside for 10 to 15 minutes before cutting.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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