Italian

Egg Plant Lasagna (Low Carb) is for Dinner.

Egg Plant Lasagna (Low Carb) takes 20 minutes to prepare.

Egg Plant Lasagna (Low Carb) takes 60 minutes to cook.

Egg Plant Lasagna (Low Carb) makes 9 servings.

The ingredients for Egg Plant Lasagna (Low Carb) are:

1 Large Purple Eggplant, sliced
4 Tbsp EVOO
1 Egg
1 Container 15 oz Ricotta Cheese
4 Cups Mozzarella Cheese, divided
2 1/2 Cups Pasta Sauce
Itialian Herbs
Salt & Pepper to taste

Here is how you make Egg Plant Lasagna (Low Carb):

Cut Egg plant into wide slices to use as noodlesWipe each side with olive oil, salt & pepper to tasteGrill on indoor grill untill cooked throughBeat Egg, then add to Ricotta Cheese and 1 cup Mozzarella Cheese and mix well. Add Italian Seasoning to tasteIn oven safe dish, spread small amount of pasta sauce on bottom to coatLine grilled Egg Plant pieces along bottom of pan to coverLayer with ricotta cheese mixtureAdd 1 cup mozzarella cheeseSpoon Pasta Sauce over cheese mixtureRepeat with grilled Egg Plant piecesLayer with remaining ricotta cheese mixtureAdd 1 cup mozzarella cheese and spoon pasta sauce over cheese mixtureArrange remaining Egg Plant pieces on top, add remaining pasta sauce and cover with final cup of Mozzarella CheeseCover in Aluminum Foil and bake in oven @ 350 degrees for about an hour. Remove foil for last 10 minutes to finish melting cheese . . let stand for 15 minutesServes 9Number of Servings: 9Recipe submitted by SparkPeople user JOJO6266.

The nutritional information for Egg Plant Lasagna (Low Carb) is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 326.3

• Total Fat: 25.0 g
• Cholesterol: 90.4 mg
• Sodium: 717.0 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.6 g
• Protein: 18.0 g

Egg Plant Lasagna (Low Carb) is Italian cuisine.

The dietary needs meet for Egg Plant Lasagna (Low Carb) is Low Carb