Eggplant Lasagna- Recipe

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Eggplant Lasagna with No PastaIngredients

  • 15 ounces low-fat ricotta cheese
  • 1 large jar marinara sauce
  • 1 1/2 cup 2% low-fat shredded mozzarella cheese
  • 1/4 cup low-fat shredded Parmesan cheese (the kind in resealable bag)
  • I medium size eggplant (you need 18-20 slices)
  • 1 1/4 cup panko bread crumbs
  • 4 cups baby spinach leaves, chopped
  • 1 medium size zucchini, finely shredded
  • 1/2 cup grated Parmesan and Romano cheese (the kind in the shaker can)
  • 2 cloves garlic, finely chopped and added to marinara sauce
  • 1/2 cup Egg-Mates (or 2 eggs well-beaten)
  • Salt & Pepper

Salt eggplant slices and let sit for 30 minutes, then rinse.How To

Wash  eggplant and thinly slice. You need approximately 18-20 slices for a 9 x 12 baking dish. You can peel the eggplant if you wish, but I don’t find it is necessary. Salt the eggplant slices on both sides and let sit for 30 minutes, then rinse and pat dry.

Place panko bread crumbs and egg-mates in separate bowls. Dip the eggplant slices in the egg and coat with the panko bread crumbs. Place the eggplant on cookie sheet sprayed with non-stick cooking oil.

Ready to batter the eggplant slices.Cook the battered eggplant in a 400 degree oven for 10 minutes, turning the eggplant after 5 minutes. Remove from oven.

Spray a 9 x 12 glass baking dish with non-stick cooking oil. Spread a layer of marinara sauce to cover the bottom of dish. Position  1/2 of the eggplant slices on top of the sauce.

Sprinkle 3/4 cup 2% mozzarella cheese over the eggplant, then a layer of shredded zucchini.

Pre-cook eggplant slices in oven for 10 minutes.Sprinkle with 1/4 of low-fat shredded Parmesan cheese (the kind in the resealable bag).

Add a layer of chopped spinach and dollops of low fat ricotta cheese (about 1/2 of the ricotta container). Sprinkle with grated Parmesan & Romano cheese and top with a layer of marinara sauce.

Even place dollops of ricotta cheese.Use the back of a spoon to mix the ricotta cheese and marinara sauce.

 

Evenly layer the remaining eggplant slices and top with shredded zucchini and chopped spinach.

Place dollops of the remaining ricotta cheese  and sprinkle with 1/4 cup grated Parmesan and Romano cheese. Spread the remaining marinara sauce (about 1 cup) and top with 2% mozzarella cheese.

Smooth marinara sauce into the dollops of ricotta cheese.Final layer is shredded mozzarella cheese.

Bake in 400 degree oven for 30-35 minutes. Remove from oven and allow to cool slightly before cutting into serving pieces. This dish will easily serve 12 people, especially if you add garlic bread and a mixed green salad. One serving is in the neighborhood of 135 calories. If you want a man-size portion, you can easily serve up a double portion and still be well under 300 calories.

Baked eggplant lasagna

 

 

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