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Eggplant and Polenta Lasagna Recipe

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


Submitted by montgomj

Makes 6 servings



Taken from The Big Book of Vegetarian

Recipe Ingredients for Eggplant and Polenta Lasagna

2 pounds eggplant, sliced
3 cups marinara sauce
8 ounces part-skim mozzarella, grated
1/4 cup parmesan cheese, grated
18 ounce polenta, sliced

Recipe Directions for Eggplant and Polenta Lasagna

  1. Preheat oven to 450F. Coat eggplant slices with vegetable oil spray, place on large baking sheet and bake for about 20 min, until tender.

  2. Reduce oven to 375F.

  3. Place half eggplant slices in the bottom of a baking dish. Spread with 1 c of marinara sauce. Sprinkle with 1/3 of mozzarella and 1 T parmesan. Repeat layers. Top with polenta, remaining sauce and cheese. Bake, uncovered, for about 20 min until bubbly. Serve hot.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 403.2g
Amount Per Serving
Calories
570
Calories from Fat
104
% Daily Value*
Total Fat
11.6g
18%
Saturated Fat
5.4g
27%
Trans Fat
0.0g
Cholesterol
30mg
10%
Sodium
817mg
34%
Potassium
780mg
22%
Total Carbohydrates
95.3g
32%
Dietary Fiber
10.6g
42%
Sugars
15.9g
Protein
20.9g
Vitamin A 16% Vitamin C 10%
Calcium 38% Iron 7%
* 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
  Good points
  • Low in cholesterol
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