Dinner

Eggplant Lasagana is for Dinner.

Eggplant Lasagana takes 30 minutes to prepare.

Eggplant Lasagana takes 30 minutes to cook.

Eggplant Lasagana makes 10 servings.

The ingredients for Eggplant Lasagana are:

Deer Meat, 24 oz
Eggplant, fresh, 2 cup, sliced
Eggs - Grade A Eggs -3 large eggs
Water, tap, .25 cup
Mozzarella Cheese, part skim milk, 16 oz (2 pkgs. sliced)
Progresso Bread Crumbs - Italian Style, 1.25 cup
Hunt's Spaghetti Sauce (Garlic&Herb)(1/2c), 1 can
Parmesan Cheese, grated, .5 cup
Amy's Kitchen Low Sodium Marinara Sauce, 24 oz jar
Minced Garlic, 2 tsp.

Here is how you make Eggplant Lasagana:

Brown deer meat. Add tsp. minced garlic and sauces. Turn to low and simmer while preparing the eggplant. Slice one whole eggplant into 1" slices. Beat 3 eggs with 1/4 c water. Mix bread crumbs and parmesan cheese together. Dip eggplant in egg mixture and then the bread crumbs and parmesan cheese. Spray two cookie sheets with non stick spray . Place eggplant on two cookie sheets. Bake on 400 until brown on the bottom,(approx. 7 minutes) then turn and bake on the other side until golden. Spray a 13.5 " x 9.5" baking pan. Place a layer of browned meat sauce, eggplant and sliced mozzarella cheese. Another layer of all three on top of that . Bake for 15 to 20 minutes. Serve with a salad and enjoy. Garlic bread is good but added caloriesServing Size: 10Number of Servings: 10Recipe submitted by SparkPeople user DEANNIE1966.

The nutritional information for Eggplant Lasagana is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 368.2

• Total Fat: 14.2 g
• Cholesterol: 187.4 mg
• Sodium: 810.8 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 2.3 g
• Protein: 39.3 g

Eggplant Lasagana is Italian cuisine.

The dietary needs meet for Eggplant Lasagana is Low Carb