Delicious and Easy Eggplant Lasagna, who said lasagna had to be so bad for the hips? You can expect to taste the flavors of Italy in the first bite, you will experience a robust flavor explosion!
Ingredients
1 unpeeled eggplant
1 large egg white
1/2 cup Kroger lowfat ricotta cheese
1 tbsp basil
1 tsp garlic
Dash of nutmeg
1 tbsp reduced fat Parmesan
1 cup chopped mushrooms
1 cup canned crushed tomatoes
1/3 cup weight watchers mozzarella cheese
2 Sheets of Barilla Lasagna Oven Ready Noodles
1/2 tbsp Italian seasoning
Directions
1.Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray and set to side. Slice Eggplant into 1/4 inch slices (do not peel) Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
2.Meanwhile, in a medium bowl, combine egg white, 1/2 cup lowfat ricotta cheese, 1 tbsp basil, 1/2 tsp chopped garlic, dash of salt, and a dash of nutmeg. Stir well and set aside.
3.Spray skillet with nonstick spray, bring to medium-high heat on the stove. Add 1 cup chopped mushrooms, stir occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.
4.Add 1/2 tbsp Italian seasoning to crushed tomatoes, and salt and black pepper to taste. Set aside.
5.Spray a large loaf pan (about 9" X 5") with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with eggplant slices to cover entire layer. Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slices. (You will only use 2 lasagna sheets, use Barilla No Cook Noodles)
6.Evenly top with mozzarella and grated topping.
7.Bake for 20 to 25 minutes, until cheese starts to brown. Makes 3 Servings. Serve and enjoy!
With only 257 Calories, 45 Fat Calories and 4.98g of Fat...this is a hit at the dinner table and to the hips! This is a delicious and savory dish, enjoy with a spinach salad and your favorite fat free or low fat salad dressing.
Did you like this? Are you normally an Eggplant Parmesan eater?
ReplyDeleteWE LOVED IT! SO DELICIOUS! I was never a huge eggplant fan until I learned how to actually cook it! The trick is baking it to make it completely soft. Even when I grill it, I bake it in the oven for 10 minutes then throw on the grill. This was a huge hit at our house :)
ReplyDeleteMmmmm yummy
ReplyDelete