1 (26-ounce) bottle fat-free tomato-basil pasta sauce
12 cooked lasagna noodles
How to Make It
Preheat oven to 450°.
Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450° for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375°.
Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.
Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.
I thought this was very tasty but like the other commenters, I think it needs more sauce (unfortunately I didn't read the reviews until after I made it). I used fat free ricotta and the oven ready noodles as well and but for the sauce issue, it came out perfectly.
I love this recipe. Not wishing to see the eggplant overpowered, I used a slightly larger eggplant, sliced it thicker, and dredged in seasoned panko instead of regular bread crumbs. I figured the thicker panko breading may dry it out, so used more pasta sauce than called for. It came out fabulous, and despite the recipe making enough for an army, the leftovers didn't last through the next morning. It was just too good!! I've made it several times and it always gets rave reviews.
I was trying to use up some ingredients from my cupboard, plus eggplant from a veggie stand. As a result, I had to substitute a lot of ingredients, and this *still* came out quite good. I'd give it 3 1/2 stars if that were an option. Look forward to trying it "as written" to see if that changes my opinion, or if my corrupted version if just as good! Only real complaint is that the eggplant seems to get overpowered...