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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 recipes nutritional content

Eggplant Lasagna Recipe

Heart Healthy Recipe Diabetes Recipe

This noodle-less eggplant lasagna is low carb and has less than 200 calories per serving. Serve this healthy vegetarian lasagna as a hearty dinner or as side dish to a holiday meal.

Ingredients

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

Preparation

- Preheat oven to 250°F.
- Spray eggplant with cooking spray on both sides and season with black pepper and oregano. Bake for 15 minutes. Remove and turn oven up to 375°F.
- While eggplant is baking, combine ricotta cheese, egg, mozzarella cheese, and basil in a medium sized bowl.
- Spread tomato sauce on bottom of a baking dish. Layer eggplant, cheese mix, and 1 cup of tomato sauce. Continue until complete.
- Spread remaining mozzarella and parmesan on top. Bake for 40 minutes. Set aside for 10 to 15 minutes before cutting.
- Note: Preparing the lasagna a day ahead of use will ensure easy cutting.

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