Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna is one of my favorite dishes. If you like pasta lasagna, you would love this dish because it has lot less carb. This is a great dish to plan ahead and cook in the oven when you are ready.

This recipe is just a step further than the Egg Plant Bites. If you have not tried the Eggplant Bites, follow this link for easy way to prepare it.

Slice eggplant and bake it the way you prefer it, you can bake it in the oven, bake it in a pan, but for this recipe, I baked on the griddle. You could fry eggplant too, but that would be too much hassle compare to the baked eggplant which would be much healthier. I prefer not to salt the eggplant slices, salting makes eggplant too soft (less crispy).

Talk about nutrients in the eggplants, they are  a rich source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese per USDA National Nutrient Database and organicfacts.net

https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-eggplant.html

To prepare, once the eggplant is baked, just layer it with tomato sauce, veggies, and cheese. To make it zesty, use fresh garlic, and crushed red pepper. I used red onion, mushroom and green bell peppers for veggies; you could add spinach, fresh basil and zucchini if you like.

Eggplant Lasagna is a very simple dish to make which you can plan ahead especially when your family or friends are visiting you.

Recipe for Eggplant Lasagna

Eggplant Lasagna

Course: Main Course

Cuisine: American, Italian

Keyword: Eggplant Casserole, Eggplant Lasagna

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8 people

Calories: 188 kcal

Eggplant Lasagna is a very healthy dish and tastes delicious that you would want to make at least twice a month.

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Ingredients

• 1 Eggplant sliced.
• 3 Egg whites.
• 1/2 Cup breadcrumbs spicy.
• 2 tablespoon canola oil.
• 32 Ounce marinara sauce.
• 4 Cloves garlic minced
• 1/2 Teaspoon sea salt.
• 1 Teaspoon black pepper.
• 1 Teaspoon red pepper flakes.
• 1/2 Cup green bell pepper sliced.
• 1/2 Cup red onion sliced.
• 1/2 Cup mushroom sliced.
• 8 Ounce part skim mozzarella cheese use lactose free cheese for dairy sensitivity.

US Customary - Metric

Instructions

Bake eggplant slices:

1. Make eggplant slices slightly less than 1/4 inch thick.
2. Dip slice in the egg white.
3. Coat slice with spicy breadcrumbs.
4. Repeat steps 1 to 3.
5. Bake both sides of slices on the Griddle or in the pan till it is light brown.

Bake eggplant:

1. Preheat oven for 375 Deg. F.
2. Mix tomato sauce in a bowl, add minced garlic, salt, basil, black and red crushed pepper.
3. Coat 9x12 inch pan with the oil or cooking spray.
4. Spread bottom of the pan with the tomato sauce.
5. Evenly line up the baked eggplant slices.
6. Spread tomato sauce and layer mozzarella cheese.
7. Make second layer of the eggplant.
8. Spread tomato sauce and layer mozzarella cheese.
9. Cover the top with sliced red onions, green bell peppers and mushrooms.
10. 10. Bake at 375 Deg. F for 30-35 minutes or until cheese melts and see bubbles on sides.
11. 11. Turn off oven and let it stand for 5 minutes and serve with french or italian bread.

Recipe Notes

Actual Nutritional information may vary based on the actual ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.

Nutrition Facts

Eggplant Lasagna

Amount Per Serving

Calories 188 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 990mg43%

Potassium 623mg18%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 8g9%

Protein 12g24%

Vitamin A 749IU15%

Vitamin C 18mg22%

Calcium 259mg26%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.