Italian

Egg plant lasagna is for Dinner.

Egg plant lasagna takes 45 minutes to prepare.

Egg plant lasagna takes 60 minutes to cook.

Egg plant lasagna makes 12 servings.

The ingredients for Egg plant lasagna are:

1 med to large egg plant peeled and sliced
Pam or other cooking spray
3 cups of italian style bread crumbs
1/4 egg substitute
15 oz container skim ricotta cheese
4 cups of mozzerella cheese
Italian Seasoning to taste
1 jar of pasta sauce (I used Kroger green pepper and mushroom)

Here is how you make Egg plant lasagna:

Peel and slice the egg plant salt both sides of each piece and let set for about 20 minutes. Rinse and dryspray once side of the egg plant press into bread crumbs spray other side and coat other side.Place egg plant on foil lined pan and bake for 25 minutes.. until bread crumbs start to brownbeat egg sub, then mix in ricotta cheese and 1 cup of the mozzerella cheeseput a thin layer of pasta sauce on the bottom of shallow baking panput egg plant on the pasta sauce,top with ricotta/cheese mixmore pasta saucerepeat ending with egg planttop with rest of pasta sauce and mozz cheeseBake for 60 minuteslet stand for 15 minutesServing Size: 12Number of Servings: 12Recipe submitted by SparkPeople user KATJAMN.

The nutritional information for Egg plant lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 310.5

• Total Fat: 12.2 g
• Cholesterol: 33.2 mg
• Sodium: 984.4 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 0.5 g
• Protein: 17.8 g

Egg plant lasagna is Italian cuisine.

The dietary needs meet for Egg plant lasagna is Vegetarian