Eggplant Parmesan Lasagna (Lower Fat)

May 10, 2023May 10, 20230 4
Eggplant Parmesan Lasagna (Lower Fat) recipe for a healthy dinner
in Lasagna

Prep

60 min

Cook

45 min

Ready In

105 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 large egg whites , divided
1 large egg
1 lb eggplant , cut crosswise into1/4 inch slices
3 tablespoons flour
1 cup Italian seasoned breadcrumbs
olive oil flavored cooking spray
2 cups part-skim mozzarella cheese , shredded and divided
5 tablespoons parmesan cheese , grated
1 teaspoon dried oregano
1 teaspoon dried basil
1 carton part-skim ricotta cheese
1 carton 1 % fat cottage cheese
1 bottle fat free tomato basil pasta sauce
12 lasagna noodles , cooked

Nutrision Information

Servings Per Recipe
12
Calories
269
Sugar
6g
Fat
10g
This Eggplant Parmesan Lasagna recipe is a healthier take on a traditional lasagna dish. It is a great way to incorporate more vegetables into your diet while still enjoying a tasty dish. The eggplant used in the recipe is sliced and breaded to create a texture similar to traditional lasagna noodles. While this recipe takes a bit of time to prepare, it is well worth the effort for a delicious and satisfying meal. This recipe yields 12 servings, making it a great option for a family dinner or meal prep for the week.

Instructions

1.Preheat oven to 375°F (190°C).
2.In a shallow bowl, whisk together 2 egg whites and 1 whole egg.
3.In a separate shallow bowl, add flour.
4.In a third shallow bowl, mix breadcrumbs with 1 teaspoon oregano, 1 teaspoon basil, and 3 tablespoons Parmesan cheese.
5.Dip eggplant slices in flour, then egg mixture, and finally in breadcrumb mixture.
6.Place eggplant slices on a baking sheet coated with cooking spray. Lightly coat eggplant slices with cooking spray.
7.Bake for 20 to 25 minutes or until golden brown, turning once.
8.In a bowl, mix ricotta cheese, cottage cheese, 3 tablespoons Parmesan cheese, and 1 egg white.
9.Spread 3/4 cup of pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray.
10.Arrange 4 lasagna noodles over the tomato sauce so that they slightly overlap.
11.Arrange half of eggplant slices over noodles, spoon the cheese mixture over the eggplant slices, and top with 1/2 cup mozzarella cheese.
12.Repeat layers, ending with noodles on top.
13.Spoon remaining pasta sauce over top of noodles and sprinkle with remaining mozzarella cheese.
14.Cover with foil coated with cooking spray.
15.Bake for 30 minutes. Remove foil and bake uncovered for another 15 minutes until browned and bubbly.
16.Let cool for 5 minutes before serving.

PROS

Eggplant is a great source of fiber, vitamins, and minerals while also being low in calories.

This recipe also uses lower fat versions of traditional ingredients to help lower calorie and fat intake.

CONS

This recipe takes a bit of time to prepare due to the breading process and layering of ingredients for the lasagna.

Some people may not enjoy the taste or texture of eggplant, so this recipe may not be suitable for all palates.

HEALTH & BENEFITS

Eggplant is rich in fiber, antioxidants, and vitamins such as folate, potassium and Vitamin C.
These nutrients are essential for maintaining good health, supporting digestion, and reducing the risk of chronic diseases.

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