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Ingredient
Eggplant lasagna
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Chef :
Natalie TruscelloEggplant lasagna
This is a combo of my recipe and my grandmothers. I lightened up some of the ingredients to make it lower in calories but still full of flavor.
Ingredient
2 lbs
low fat ricotta
1/2 cup
Parmesan cheese
1 quart
homemade pasta sauce
2 cups
low fat mozzarella shredded
Cooking instructions
* Step 1
Brown the 2 lbs of ground turkey with S&P, and drain. Cool then add ricotta, 1 scrambled egg, and about 1/3 of the pasta sauce. Add herbs and Parmesan cheese
* Step 2
Cook egg dipped and breaded eggplant on greased sheet for 25 min. You should have 3 pan fills of eggplant to layer once done. Bake eggplant on 425 until golden.
* Step 3
Layer eggplant, ricotta mixture, a little sauce and continue to layer. You should have 3 eggplant layers and 2 ricotta layers.
* Step 4
Top with mozzarella cheese and bake for 1 hour at 375. Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
Low Fat
x-large eggplant of 2 medium ones sliced into thin rounds
eggs scrambled. 2 for eggplant dip and 1 for meat mixture
ground turkey seasoned with S&P, browned, drained, and cooled
low fat ricotta
Parmesan cheese
homemade pasta sauce
low fat mozzarella shredded
fresh basil, 1 tsp dried oregano, and Parmesan cheese if you want
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