Italian

Eggceptional eggplant lasagna is for Dinner.

Eggceptional eggplant lasagna takes 20 minutes to prepare.

Eggceptional eggplant lasagna takes 30 minutes to cook.

Eggceptional eggplant lasagna makes 4 servings.

The ingredients for Eggceptional eggplant lasagna are:

1 lg eggplant (1-2 pounds); sliced into 1/4" slices
2 cloves garlic, crushed
1 large egg
1 c fat-free ricotta cheese
1/4 c grated parmesan cheese
1 Tb olive oil
1 14 oz can hunts italian style diced tomatoes
1 small can (8oz) Contadina tomatoe paste
1/4 tsp salt
1/2 tsp pepper; pinch hot paprika

Here is how you make Eggceptional eggplant lasagna:

1. Preheat over to 400 degrees; slice eggplant; spray large cookie sheet with PAM; place eggplant on sheet and spray with more pam; grill in oven - 5 minutes each side. Remove and set aside. Reduce over temp to 3752. In small sauce pan heat olive oil; add garlic and saute until soft; add diced tomatoes and tomato paste; cover and simmer until smooth.3. In small bowl combine ricotta, egg and basil; add a little hot paprika; stir until smooth.4. In small square baking dish (9" works), place tomato mixture (abour 3/4 cup); layer eggplant to cover; add 1/2 of ricotta cheese mixture; cover with second layer of eggplant and second layer of ricotta; layer with remaining eggplant, then spread remaining tomato sauce on top. Sprinkle parmesan cheese on top, put in oven for 30 minutes. When it is done let it cool down for ten minutes. Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user MAERAETHEFIT1.

The nutritional information for Eggceptional eggplant lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 221.0

• Total Fat: 7.1 g
• Cholesterol: 68.1 mg
• Sodium: 901.2 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 7.9 g
• Protein: 13.7 g

Eggceptional eggplant lasagna is Italian cuisine.

The dietary needs meet for Eggceptional eggplant lasagna is Low Fat