Noodle-less Eggplant Lasagna

October 22, 2007 at 7:03 pm Leave a comment

(Recipe from FoodieFashionista | photos from me!)

Makes 4 servings
Calories/serving = ~358 (
WW pts = 6


1 large eggplant
non-stick cooking spray
3 1/2 cups of tomato sauce
12 ounces fat-free ricotta cheese
1 cup fat-free mozzarella cheese, shredded
3 tablespoons Parmesan cheese, grated
1 egg
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil


> Preheat oven to 425°F.
> Cut top and bottom off eggplant and discard. Stand eggplant up on one end and slice downward, creating 1/4″ to 1/2″ slices, for a total of 8 slices.
> Brush each side of the eggplant slices with olive oil and lay flat on cookie sheet. Bake for 15 minutes. Turn slices over and bake another 10 minutes.
> While eggplant is baking, mix the egg, ricotta cheese, 2 tablespoons Parmesan cheese, 1/2 cup mozzarella cheese, garlic powder, basil, and oregano in a medium bowl.
> In an 8″ x 8″ baking dish, pour enough sauce to coat the bottom. Then layer two slices of eggplant, side by side. Spoon cheese mixture on top of eggplant slices (about 2 or 3 spoonfuls per slice) and pour sauce over the cheese layer to coat it. Continue layering of eggplant, cheese, and sauce, making sure to alternate the direction of the eggplant 90° with every layer. On top layer of sauce, sprinkle remaining Parmesan cheese. Bake for 25 minutes.
> Sprinkle remaining mozzarella cheese over dish and bake until melted, about 5 minutes. Let cool for 5 minutes before slicing.


Husband rating: A+

Wifey rating: A
It was good but I didn’t have a 8×8 so I used a 9×13 and I think it spread out the flavors too much. *shrugs*

Entry filed under: italian, main dish, veggie, weight watcher.

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