Eggplant Parmesan Lasagna Lower Fat
Indulge in the comforting flavors of Italian cuisine with this healthier take on Eggplant Parmesan Lasagna. Perfectly roasted slices of eggplant replace traditional pasta, creating a gluten-free and lower-fat alternative without sacrificing taste. Layers of creamy part-skim ricotta, melty low-fat mozzarella, and tangy marinara sauce (with no added sugar) come together with a hint of Italian seasoning for a dish that's both nutritious and satisfying. This recipe skips the frying, opting for oven-baked goodness to keep it light yet flavorful. Ready in just over an hour, this family-friendly meal serves as the ultimate comfort food, ideal for weeknight dinners or special occasions. Serve it with a crisp side salad, and don’t forget the fresh basil garnish for an extra burst of freshness!
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- Olive oil cooking spray
- 1.5 cups Part-skim ricotta cheese
- 1 large Egg
- 0.5 cups Grated Parmesan cheese
- 2 cups Low-fat shredded mozzarella cheese
- 3 cups Marinara sauce (no added sugar or low-sodium)
- 1 teaspoon Italian seasoning
- Fresh basil leaves (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or foil and lightly coat with olive oil cooking spray.
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides with 1 teaspoon of salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Arrange eggplant slices in a single layer on the prepared baking sheets. Lightly spray with olive oil cooking spray. Bake for 15 minutes, flipping halfway, until tender and lightly browned. Reduce oven temperature to 375°F (190°C) after removing the eggplant.
In a small mixing bowl, combine the part-skim ricotta cheese, egg, 1/4 cup Parmesan cheese, and Italian seasoning. Stir until well blended.
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Add a single layer of roasted eggplant slices. Spread a portion of the ricotta mixture evenly over the eggplant, then sprinkle a few tablespoons of shredded mozzarella. Top with another 1/2 cup marinara sauce.
Continue layering in the same manner: eggplant, ricotta mixture, mozzarella cheese, and marinara sauce, until all ingredients are used up. Finish the top layer with marinara sauce and the remaining mozzarella and Parmesan cheeses.
Cover the dish with foil and bake for 25 minutes at 375°F (190°C). Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 16.0 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 601 mg | 46% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
