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Eggplant Lasagna Recipe

Looking for an easy Eggplant Lasagna recipe? Learn how to make Eggplant Lasagna using healthy ingredients.


Submitted by hez_boo

Makes 8 servings



Modified version from a modified South Beach Diet dish.

Recipe Ingredients for Eggplant Lasagna

4 eggplants, medium
1/2 cup ricotta cheese, low fat
12 oz cream cheese, neufchatel [i1031]
1/2 cup parmesan, grated
2 tsp dried basil, crumbled
1/4 tsp ground nutmeg
1/4 tsp sea salt
1/4 tsp black pepper
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon sea salt
3 cloves garlic, finely chopped
28 oz tomatoes, crushed
1 tbs lemon zest
1/2 cup parmesan cheese, grated
4 oz romano cheese
2 tbsp extra virgin olive oil

Recipe Directions for Eggplant Lasagna

  1. Preheat oven to 450 degrees.

  2. Cut the stem end and base end off of each eggplant. Slice the eggplants lengthwise into 1/4-inch thick slices and place on an oiled cookie sheet.

  3. Roast in the oven for 12-15 minutes, turning the slices over halfway through the cooking time.

  4. Remove from oven and set aside.

  5. Set the oven to 350.

  6. Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your plate.

  7. In a bowl, mix the ricotta, neufchatel cheese, basil, nutmeg, salt and black pepper, thoroughly.

  8. Place a thin layer of sauce on the bottom of an oblong 9x12" glass baking dish.

  9. Place a layer of eggplant slices on top of the sauce, fitting the slices snugly.

  10. Spoon 1/2 of the ricotta mixture over the eggplant, spreading it out with the back of the spoon.

  11. Put 1/3 of the sauce over the ricotta mixture and top with another layer of eggplant.

  12. Put the rest of the ricotta mixture over the eggplant and another 1/3 of the sauce.

  13. Place the last of the eggplant slices on top followed by the last of the sauce.

  14. Sprinkle the 1/2 cups of parmesan and romano cheeses over the very top, cover with foil and bake in the oven for 45 minutes.

  15. Remove the foil and bake another 15 minutes to give the cheese a browned, chewy texture.

  16. Remove from the oven and let rest for another 15 minutes.

Categories

Vegetables, Main Dish, Italian, Bake

Nutrition Facts
Serving Size 472.0g
Amount Per Serving
Calories
456
Calories from Fat
310
% Daily Value*
Total Fat
34.4g
53%
Saturated Fat
16.2g
81%
Trans Fat
0.0g
Cholesterol
77mg
26%
Sodium
693mg
29%
Potassium
979mg
28%
Total Carbohydrates
23.3g
8%
Dietary Fiber
10.7g
43%
Sugars
9.5g
Protein
18.1g
Vitamin A 36% Vitamin C 34%
Calcium 40% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
    Bad points
  • High in saturated fat
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