Eggplant Lasagna 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

Directions

  1. Preheat oven to 250°.
  2. 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°.
  3. 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.
  4. 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.
  5. Spread remaining 1/2 cup mozzarella and Parmesan on top. Bake for 40 minutes. Set aside for 10 to 15 minutes before cutting.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
199
% Daily Value*
  • Total Fat
    9g
    14%
  • Saturated Fat
    4g
    20%
  • Cholesterol
    50mg
    17%
  • Sodium
    427mg
    18%
  • Total Carbohydrate
    15g
    5%
  • Dietary Fiber
    5g
    20%
  • Sugars
  • Protein
    15g
    30%
Calcium 318
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.