Mediterranean Eggplant Lasagna

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Mediterranean Eggplant Lasagna

Mediterranean Eggplant Lasagna
2 lb. American eggplant
1½ tsp. salt
1 cup low-fat ricotta cheese
1 egg
1/2 tsp. basil
1/4 cup shredded Parmesan cheese, divided
2 cups tomato & basil pasta sauce
8 oz. mozzarella cheese

Prep: 30 minutes, Stand: 15 minutes, Cook: 55 minutes, Serves: 6

1. Trim both ends of eggplant and slice 1/4-inch 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.

2. Preheat oven to 450°F. Discard paper towels. Place eggplant on a large baking sheet and roast for 10 minutes, turning once; reduce oven temperature to 350°F.

3. 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-inch square baking pan.

4. 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.

5. Bake for 45 minutes. Let stand for 5 minutes before cutting.

Nutritional Information:
270 calories, 19 g protein, 13 g total fat (7 g sat.), 21 g carbohydrate, 6 g fiber, 11 g sugar, 75 mg cholesterol, 1400 mg sodium, 6 points


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This dish is delicious. However, I had to use more salt to soften the eggplant, and you must remember to rinse it off before you put it in the oven. It also is good heated up the next day. I had two picky kids ask for more.

Comment Number: 570


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