Eggplant Parmesan Lasagna

[ 0 ] October 21, 2013 |

Eggplant Parmesan Lasagna. A delicious alternative to the traditional lasagna.

Start your week off on a heart- healthy foot with this healthy eggplant parmesan lasagna.

Instead of frying breaded eggplant in oil, I layered sliced baked  eggplant with lasagna noodles to combine two favorite Italian-American dishes.

This lasagna dish tastes just like the classic eggplant Parmesan layered between noodles, cheeses, and tomato sauce.

Eggplant Parmesan Lasagna. A delicious alternative to the traditional lasagna.

If flat, no-boil lasagna noodles are not available, use traditional ruffle-edged lasagna noodles, precooking them according to package directions. Cut to fit an 8-inch square baking dish.

I enjoyed this very much and will for sure make it again.

This eggplant lasagna is a perfect for a meatless meal. Heart and comforting but yet light, this dish is a delicious alternative to the traditional heavy lasagna!

This recipe is adapted from Cooking Light Magazine

Eggplant Parmesan Lasagna. A delicious alternative to the traditional lasagna.

 #meatlessmonday

EGGPLANT PARMESAN LASAGNA
 
Author:
Serves: 8
Ingredients
  • 2 large egg whites
  • 1 large egg
  • 1 (1-pound) eggplant, cut crosswise into ¼-inch-thick slices
  • 3 tablespoons all-purpose flour
  • 1 cup Italian-seasoned breadcrumbs
  • Cooking spray
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 6 tablespoons (1¼ ounces) grated fresh Parmesan cheese, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (12-ounce) carton 1% low-fat cottage cheese
  • 1 large egg white
  • 1 (26-ounce) bottle fat-free tomato-basil pasta sauce
  • 12 cooked lasagna noodles
Instructions
  1. Preheat oven to 450°.
  2. Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450° for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375°.
  3. Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.
  4. Spread ¼ cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and ¾ cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 3 tablespoons Parmesan. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.

 

Eggplant Parmesan Lasagna. A delicious alternative to the traditional lasagna.

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

Tags: , , , , , ,

Category: Healthy Choices, Main Dishes, Vegetarian

Leave a Reply

Rate this recipe: