Eggplant Lasagna
Average Rating
4.0 Average FatSecret member ranking
If you love eggplant and lasagna, you'll love this no pasta, no fry casserole.
Servings Prep Time Cook Time
6 15 mins 45 mins
Ingredients
Directions
1. Pre-heat oven to 400 °F (200 °C). Peel (or not) 1 large eggplant, slice it thinly into rounds. Some like to spread on paper towels and sprinkle with salt and let eggplant drain excess moisture.
2. Spread rounds in single layer on cookie sheets (takes 2) sprayed with olive oil.
3. Spray tops of eggplant lightly and bake until desired tenderness or crispiness. Remove from oven.
4. While waiting for eggplant to cook, mix cottage cheese with 2 tablespoons of parmesan cheese, salt, pepper and nutmeg and 1 egg (optional). Also optional to use a hand blender to get a smooth consistency.
5. Spread thin layer of sauce on bottom of small rectangular or square baking dish, layer eggplant, cottage cheese, sauce and shredded mozzarella, finishing with sauce on top.
6. Sprinkle with extra mozzarella and remaining parmesan cheese.
7. Bake in hot oven until cheese is melted and bubbly.
Nutrition summary
There are 219 calories in 1 serving of Eggplant Lasagna.
Calorie split: 36% fat, 38% carbs, 26% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
219
 
% Daily Values*
Total Fat
8.8g
11%
Saturated Fat
3.398g
17%
Trans Fat
-
Polyunsaturated Fat
1.566g
Monounsaturated Fat
2.97g
Cholesterol
47mg
16%
Sodium
774mg
34%
Total Carbohydrate
21.1g
8%
Dietary Fiber
3.6g
13%
Sugars
14.61g
Protein
14.52g
Vitamin D
0mcg
0%
Calcium
246mg
19%
Iron
1.56mg
9%
Potassium
744mg
16%
Vitamin A
78mcg
9%
Vitamin C
6mg
7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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