How to make it

  • Preheat oven to 250°F.
  • Spray eggplant with cooking spray on both sides and season with black pepper and oregano. Bake for 15 minutes. Remove and turn oven up to 375°F.
  • While eggplant is baking, combine ricotta cheese, egg, mozzarella cheese, and basil in a medium sized bowl.
  • Spread tomato sauce on bottom of a baking dish. Layer eggplant, cheese mix, and 1 cup of tomato sauce. Continue until complete.
  • Spread remaining mozzarella and Parmesan on top. Bake for 40 minutes. Set aside for 10 to 15 minutes before cutting.
  • Note: Preparing the lasagna a day ahead of use will ensure easy cutting.
  • Serves 6-8
  • Nutrition facts (per serving): Calories: 199; Fat: 9g; Saturated Fat: 4g; Cholesterol: 50mg; Sodium: 427mg; Carbohydrates: 15g; Fiber: 5g; Protein: 15g; Calcium: 318
  • Diabetic Recipe - Heart Healthy Recipe - Gluten Free Recipe

Reviews & Comments 1

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    " It was excellent "
    pointsevenout ate it and said...
    Nice and filling.
    See Eggplant Lasagna for more.
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  • lbrooks26 8 years ago
    A new eggplant parm. One of my favs. Thanks. I am also a lover of lazagna. Lorraine
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