Italian

Meatless Eggplant Lasagna is for Side Dish.

Meatless Eggplant Lasagna takes several minutes to prepare.

Meatless Eggplant Lasagna takes several minutes to cook.

Meatless Eggplant Lasagna makes 9 servings.

The ingredients for Meatless Eggplant Lasagna are:

1-2 big eggplant, sliced
6 slices of low fat cheddar
1-2 cups of pasta sauce (homemade or readymade)
1 cup of breadcrumbs
1 egg, beaten

bechamel
2 cups of low or non-fat milk
half a cup of flour
salt and pepper to taste

olive oil to fry the eggplants
parmesan cheese to taste

Here is how you make Meatless Eggplant Lasagna:

Bechamelheat the milk, add salt, pepper, and a tablespoon of parmesan cheese.disolve the flour on 2-3 tablespoons of milk and add to the warm milk before reaching boiling point. keep cooking until it thickens and keep aside.Season the eggplant slices with salt, pepper and cummin - pass each by egg and then, breadcrumbs.brown the slices on olive oil.in an ovenproof pan, place a layer of eggplant slices, cheddar slices, tomato paste - followed by a second layer. cover with bechamel sauce, garnish with breadcrumbs and parmesan cheese to grate ontop.bake in over at 180degrees C, for about 20 mins.Number of Servings: 9Recipe submitted by SparkPeople user MARICRUZH.

The nutritional information for Meatless Eggplant Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 262.7

• Total Fat: 15.2 g
• Cholesterol: 29.0 mg
• Sodium: 650.2 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 4.1 g
• Protein: 10.3 g

Meatless Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Meatless Eggplant Lasagna is Vegetarian