Eggplant Lasagna Recipe

Name: Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 small zuchinni; 16 ounces lowfat cottage cheese; 2 tablespoons basil pesto; 1 1/2 cups mozarella cheese; 3 eggs mixed with a little water; 3/4 cup all-purpose flour; 1 1/2 cups italian style panko; 1 1/2-2 cups favorite tomato sauce; dash salt; dash pepper

Servings: persons

1 medium eggplant
1 small zuchinni
16 ounces lowfat cottage cheese
2 tablespoons basil pesto
1 1/2 cups mozarella cheese
3 eggs mixed with a little water
3/4 cup all-purpose flour
1 1/2 cups italian style panko
1 1/2-2 cups favorite tomato sauce
dash salt
dash pepper

1
["Cut the ends off the eggplant and then peel off the skin using a potato/vegetable peeler. Cut in half widthwise and then cut into about 1/2 think slices (they won't all be the exact same size-but you can trim them to be more consistent)", "Prepare a bowl of flour, a bowl with the eggs, and a bowl with the panko. Dip the eggplant slices in that order then place all the eggplant slices onto a baking sheet.
2
Bake at 375 for about 15 minutes or until the panko starts to turn golden brown and eggplant is crispy", "While eggplant is baking, mix together the pesto, cottage cheese, and a little salt and pepper.", "Spray a piece of foil with non stick cooking spray, cover the lasagna and bake for about 40 minutes.", "Cover the eggplant slices with the cottage cheese mixture. Top with grated zuchinni, then sprinkle on some mozzarella. Then top with 6 more eggplant slices and mozarella cheese"]

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplant, 1 small zuchinni, 16 ounces lowfat cottage cheese, 2 tablespoons basil pesto, and more.

Yes, Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Lasagna

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