The best of both worlds: Eggplant Parm and Lasagna

got this recipe from skinnyCookbook that looks yummy!
love the nutritional info @ the end too


This recipe replaces layers of pasta with thin strips of eggplant, similar to eggplant towers. When eggplant is sliced the long way, it looks more like lasagna noodles. Eggplant gives you a fiber and antioxidant boost as well. When it’s baked rather than fried, as in this recipe, it is low in calories and fat as well. This version also uses reduced fat cheeses and minimizes oils, which helps keeps the total and saturated fat content down. Plus it contains about 60% of your daily calcium needs. Now that’s what I call comfort food without the guilt!


Eggplant Lasagna

Total Time: About 1 hour

Serves: 6


Ingredients:

• ½ cup chopped onions
• ½ cup coarsely chopped carrots
• 1 sweet red pepper, chopped
• 1 cup white button mushrooms
• 2 cloves garlic, minced
• 1½ cups low-fat spaghetti sauce
• 1 (8-ounce) can of no-salt added stewed or chopped tomatoes with juice
• 10 ounces of frozen spinach
• 1 (15-ounce) container of reduced fat ricotta cheese
• ½ cup grated Parmesan cheese
• 1½ cups shredded, part skim mozzarella
• 2 large eggplants, peeled
• Non-stick cooking spray

Cooking Instructions for Sauce:

1. Lightly spray a large saucepan with non-stick cooking spray. Add onions, carrots, red pepper, mushrooms, and garlic. Cook over medium heat for 5 minutes.
2. Stir in spaghetti sauce and stewed tomatoes. Bring to a boil, then reduce heat. Add frozen spinach and simmer uncovered for about 15 minutes or until veggies are tender.

Cooking Instructions for Eggplant Lasagna:

1. Preheat oven to 375ºF.
2. Slice eggplant lengthwise about one-quarter inch thick. Spray large baking sheet with non-stick cooking spray. Spread eggplant in a single layer on baking sheet.
3. Bake for approximately 20 minutes. (The purpose of pre-baking the eggplant is to remove excess water from the vegetable prior to making the lasagna.)
4. While eggplant is baking, mix the ricotta and Parmesan cheese together in a medium bowl.
5. To assemble, use a baking dish (approx 12” x 7 ½” x 2”) or similar sized dish.
6. Coat the bottom of pan with a thin layer of tomato sauce. Place three strips of  the cooked eggplant on top of the sauce.
7. Spread with ½ of the cheese mixture. Top with half of remaining sauce. Sprinkle half of the mozzarella cheese.
8. Repeat layers using the remaining eggplant strips, cheese mixture, sauce and mozzarella cheese. Sprinkle remaining ¼ cup Parmesan cheese on top. Bake 30-35 minutes.

Nutrition content:
Per serving size (about 1½ cups): 320 calories, 15 g fat, 8 g saturated fat, 27 g carbohydrate, 13 grams fiber, 570 mg sodium, 995 mg potassium (25% daily need), 608 mg calcium (60% daily need)