Preparation Time: 15 mins
Cooking Time: 45 mins
Rating:
FatSecret Members Average Rating
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If you love eggplant and lasagna, you'll love this no pasta, no fry casserole.
Ingredients
Directions
- Pre-heat oven to 400 °F (200 °C). Peel (or not) 1 large eggplant, slice it thinly into rounds. Some like to spread on paper towels and sprinkle with salt and let eggplant drain excess moisture.
- Spread rounds in single layer on cookie sheets (takes 2) sprayed with olive oil.
- Spray tops of eggplant lightly and bake until desired tenderness or crispiness. Remove from oven.
- While waiting for eggplant to cook, mix cottage cheese with 2 tablespoons of parmesan cheese, salt, pepper and nutmeg and 1 egg (optional). Also optional to use a hand blender to get a smooth consistency.
- Spread thin layer of sauce on bottom of small rectangular or square baking dish, layer eggplant, cottage cheese, sauce and shredded mozzarella, finishing with sauce on top.
- Sprinkle with extra mozzarella and remaining parmesan cheese.
- Bake in hot oven until cheese is melted and bubbly.
444 members have added this recipe to their cookbook.
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Reviews
Felt like baking instructions for the crisping of the eggplant needed better explaining; but this is fantastic! My grown daughter that never liked eggplant really enjoyed this as much as I did!!!
15 Jul 13 by member: butterflybma
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The directions were vague. I would have preferred a little more direction (i.e. soecific cooking times, specific salt and pepper measurements). It turned out well but I will definetly tweak it next time.
20 Aug 12 by member: Sprinkles4Lisa
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This is wonderful! I don't typically cook with eggplant, but I will again!
07 Aug 12 by member: Brensmom12
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Great recipe! I sliced the eggplant pretty thin. Next time, I will slice it thicker... so it doesn't get quite so lost in all of the sauce :) Very tasty, very saucy recipe!
05 Oct 11 by member: Adventurer Rich
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very good I used fat free ricotta & turned out very good daughter asked if we could have it every week
25 Aug 11 by member: swill1171
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This is a wonderful dish. My husband doesn't normally like eggplant, but he really enjoyed this lasagna. I will be making this again. :-)
30 Apr 11 by member: paulaphillips
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very good! just remember to be generous with the eggplant when you layer it to make it more firm and less messy when you cut into it! :)
01 Jan 10 by member: sussyabc
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Very good Densible, I was glad to try something new with eggplant, and this was perfect!! Thank you for sharing.
19 Sep 09 by member: cindyshine
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Nutritional Summary:
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There are 219 calories in 1 serving of Eggplant Lasagna.
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Calorie Breakdown: 36% fat, 38% carbs, 26% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
917 kj
219 kcal
Fat
8.8g
Saturated Fat
3.398g
Polyunsaturated Fat
1.566g
Monounsaturated Fat
2.97g
Cholesterol
47mg
Sodium
774mg
Carbohydrates
21.1g
Fibre
3.6g
Sugar
14.61g
Protein
14.52g
Potassium
744mg
Calorie Breakdown:
Carbohydrate (38%)
Fat (36%)
Protein (26%)
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*Based on an RDI of 2000 calories
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