Contributed By: LTeifel
'Something Extra'
Lower the carbs and calories by substituting lasagna noodles with eggplant.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 6
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
2 lb American Eggplant
1-1/2 tsp Salt
1 c Lowfat ricotta cheese
1 Egg
1/2 tsp Basil
1/4 c Shredded parmesan cheese, divided
2 c Traditional or Tomato, Basil & Garlic pasta sauce
8 oz Shredded mozzarella cheese
Preparation
Trim both ends of eggplant and slice 1/4" thick. Sprinkle both sides of eggplant with salt and lay between double thick layers of paper towels. Press firmly and let stand for 15 minutes. Preheat oven to 450 degrees. Discard paper towels. Place eggplant on a large baking sheet and roast for 10 minutes, turning once; reduce oven temperature to 350 degrees.
In a small bowl, stir together ricotta cheese, egg, basil and 2 tbsp parmesan cheese. Spread a small amount of pasta sauce in the bottom of a 9" square baking pan. Place 1/3 of the eggplant, 1/3 of the mozzarella and 1/2 of the ricotta mixture in the pan. Dot with pasta sauce and repeat layers. Top with remaining eggplant and spread with remaining pasta sauce. Sprinkle with remaining parmesan and mozzarella. Bake for 45 minutes. Let stand 5 minutes before cutting.
Cook's Notes
Nutrition Information
Calories: 270
;
Total Fat: 13 g
;
Saturated Fat: 7 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 21 g
;
Protein: 19 g
;
Vitamin A: 826 IU
;
Vitamin C: 12 mg
;
Calcium: 426 mg
;
Sodium: 1137 mg
;
Iron: 1.3 mg
;
Fiber: 6 g