Italian

Modified Eggplant Lasagne is for Dinner.

Modified Eggplant Lasagne takes 30 minutes to prepare.

Modified Eggplant Lasagne takes 75 minutes to cook.

Modified Eggplant Lasagne makes 6 servings.

The ingredients for Modified Eggplant Lasagne are:

2 eggplants
15 ripe, medium sized tomatoes
1.5 tsp salt
2 TBS Olive Oil
5 oz Mozzerella cheese
1 cup cottage cheese
1/2 Bell pepper, diced

Here is how you make Modified Eggplant Lasagne:

Thinly slice eggplant lengthwise leaving skin on. Place in casserole dish sprayed with a non-stick spray, cover and allow to bake at about 350 for about 45 min or until very tender.While eggplant is in oven, begin preparing sauce. Wash and de-seed tomatoes and place in food processor with bell pepper until blended into a "chunky sauce" texture. Pour into a non-stick skillet over medium to low heat. Stir in garlic, salt, pepper, oregano (approximately 20-30 min).Remove eggplant from casserole dish and re-coat with non-stick spray. (Eggplant should be very tender so use care so not to tear too badly.)Begin building lasagna by lining the bottom of the dish with a single layer of eggplant slices. Then apply a very thin layer of cottage cheese, carefully spreading evenly from edge to edge. Then add a slightly thicker layer of the tomato sauce and repeat all steps until those ingredients are all used, preferably ending with a layer of tomato sauce. Top with mozzerella cheese and bake at 350 for about 30 min or until lasagna is bubbling and cheese is fully melted.Makes ~6 LARGE servings Number of Servings: 6Recipe submitted by SparkPeople user AUBREYJO.

The nutritional information for Modified Eggplant Lasagne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 206.4

• Total Fat: 5.8 g
• Cholesterol: 16.7 mg
• Sodium: 296.3 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 7.4 g
• Protein: 15.4 g

Modified Eggplant Lasagne is Italian cuisine.

The dietary needs meet for Modified Eggplant Lasagne is Vegetarian