Dinner

Potato and Eggplant Lasagna is for Dinner.

Potato and Eggplant Lasagna takes 45 minutes to prepare.

Potato and Eggplant Lasagna takes 35 minutes to cook.

Potato and Eggplant Lasagna makes 8 servings.

The ingredients for Potato and Eggplant Lasagna are:

2 1/2 Cups Red Potatoes (5 Potatoes), sliced thin
1 Purple Eggplant, Ripe (julienned into thin slices)
2 Eggs (beaten, with 1 tbs water)
1/2 Cup Bread Crumbs
1 Jar Pasta/Marinara Sauce
1 Head of Cauliflower, roasted or steamed
1 Bundle of Asparagus, chopped into 1/2" cuts
3 Cups Cheese, grated
1 Tbs Kalamata Olives, chopped
Sicilian Spices

Here is how you make Potato and Eggplant Lasagna:

Using two shallow bowls, add egg wash and bread crumbs. Soak each eggplant slice in egg wash, both sides. Dip soaked eggplant in bread crumbs, both sides. On a large baking sheet, lay each slice close together. Do not overlap. Also, lay the sliced potatoes and asparagus. Bake 350 degrees for 20 minutes, flip, bake for additional 20 minutes. Once cooled arrange in large (or 2 small) casserole dish.Layer as follows: Marinara, Potatoes, Cheese, Spices, Olives, Eggplant , Marinara, Asparagus and Cauliflower, Cheese, Eggplant, Potatoes, Marinara, Cheese Bake 350 degrees for 20 minutes, covered.Broil for 5-8 minutes, uncovered. Remove from oven, let cool. Serve. Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user NOVAKJ1.

The nutritional information for Potato and Eggplant Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 361.0

• Total Fat: 12.4 g
• Cholesterol: 46.5 mg
• Sodium: 606.0 mg
• Total Carbs: 43.7 g
• Dietary Fiber: 9.0 g
• Protein: 23.0 g

The dietary needs meet for Potato and Eggplant Lasagna is Vegetarian