Eggplant Parmesan Lasagna Recipe

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


Submitted by jolopez

Makes 6 servings



From Every Day with Rachael Ray April 2008 with lower fat modifications

Recipe Ingredients for Eggplant Parmesan Lasagna

1 tbsp extra-virgin olive oil
2 lbs Italian eggplants
4 cloves garlic, smashed and peeled
56 oz diced tomatoes, preferably fire-roasted
4 oz lasagna noodles
16 oz fat free cottage cheese
1 large egg
1/4 cup grated parmesan cheese
2 tbsp grated parmesan cheese
8 oz fat free shredded mozzarella cheese

Recipe Directions for Eggplant Parmesan Lasagna

  1. Preheat the oven to 400.

  2. Line 2 baking sheets with parchment paper and drizzle olive oil on each.

  3. Cut eggplant lengthwise into 1/3-inch-thick slices.

  4. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.

  5. Meanwhile, in a large, deep skillet, heat the remaining olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes.

  6. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.

  7. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.

  8. Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.

  9. Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.

  10. Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 566.5g
Amount Per Serving
Calories
336
Calories from Fat
48
% Daily Value*
Total Fat
5.3g
8%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
53mg
18%
Sodium
1344mg
56%
Potassium
416mg
12%
Total Carbohydrates
42.0g
14%
Dietary Fiber
7.8g
31%
Sugars
15.9g
Protein
28.7g
Vitamin A 46% Vitamin C 87%
Calcium 47% Iron 14%
* 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
A-
  Good points
  • High in calcium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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