Preparation Time: 15 mins
Cooking Time: 45 mins
Rating:
FatSecret Members Average Rating
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If you love eggplant and lasagna, you'll love this no pasta, no fry casserole.
Ingredients
Directions
- Pre-heat oven to 400 °F (200 °C). Peel (or not) 1 large eggplant, slice it thinly into rounds. Some like to spread on paper towels and sprinkle with salt and let eggplant drain excess moisture.
- Spread rounds in single layer on cookie sheets (takes 2) sprayed with olive oil.
- Spray tops of eggplant lightly and bake until desired tenderness or crispiness. Remove from oven.
- While waiting for eggplant to cook, mix cottage cheese with 2 tablespoons of parmesan cheese, salt, pepper and nutmeg and 1 egg (optional). Also optional to use a hand blender to get a smooth consistency.
- Spread thin layer of sauce on bottom of small rectangular or square baking dish, layer eggplant, cottage cheese, sauce and shredded mozzarella, finishing with sauce on top.
- Sprinkle with extra mozzarella and remaining parmesan cheese.
- Bake in hot oven until cheese is melted and bubbly.
444 members have added this recipe to their cookbook.
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 Reviews
Felt like baking instructions for the crisping of the eggplant needed better explaining; but this is fantastic! My grown daughter that never liked eggplant really enjoyed this as much as I did!!!
15 Jul 13 by member: butterflybma
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The directions were vague. I would have preferred a little more direction (i.e. soecific cooking times, specific salt and pepper measurements). It turned out well but I will definetly tweak it next time.
20 Aug 12 by member: Sprinkles4Lisa
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This is wonderful! I don't typically cook with eggplant, but I will again!
07 Aug 12 by member: Brensmom12
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Great recipe! I sliced the eggplant pretty thin. Next time, I will slice it thicker... so it doesn't get quite so lost in all of the sauce :) Very tasty, very saucy recipe!
05 Oct 11 by member: Adventurer Rich
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very good I used fat free ricotta & turned out very good daughter asked if we could have it every week
25 Aug 11 by member: swill1171
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This is a wonderful dish. My husband doesn't normally like eggplant, but he really enjoyed this lasagna. I will be making this again. :-)
30 Apr 11 by member: paulaphillips
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very good! just remember to be generous with the eggplant when you layer it to make it more firm and less messy when you cut into it! :)
01 Jan 10 by member: sussyabc
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Very good Densible, I was glad to try something new with eggplant, and this was perfect!! Thank you for sharing.
19 Sep 09 by member: cindyshine
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Nutritional Summary:
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There are 219 calories in 1 serving of Eggplant Lasagna.
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Calorie Breakdown: 36% fat, 38% carbs, 26% prot. |
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Nutrition Facts
Amount Per Serving
Calories
219
% Daily Values*
Total Fat
8.8g
11%
Saturated Fat
3.398g
17%
Trans Fat
-
Polyunsaturated Fat
1.566g
Monounsaturated Fat
2.97g
Cholesterol
47mg
16%
Sodium
774mg
34%
Total Carbohydrate
21.1g
8%
Dietary Fiber
3.6g
13%
Sugars
14.61g
Protein
14.52g
Vitamin D
0mcg
0%
Calcium
246mg
19%
Iron
1.56mg
9%
Potassium
744mg
16%
Vitamin A
78mcg
9%
Vitamin C
6mg
7%
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Calorie Breakdown:
Carbohydrate (38%)
Fat (36%)
Protein (26%)
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*Based on an RDI of 2000 calories
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