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Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna

This lasagna dish tastes just like the classic eggplant Parmesan layered between noodles, four cheeses, and tomato sauce.

Cooking Light APRIL 2001

  • Yield: 9 servings

Ingredients

  • 2 large egg whites
  • 1 large egg
  • 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
  • 3 tablespoons all-purpose flour
  • 1 cup Italian-seasoned breadcrumbs
  • Cooking spray
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 5 tablespoons (1 1/4 ounces) grated fresh Parmesan cheese, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (12-ounce) carton 1% low-fat cottage cheese
  • 1 large egg white
  • 1 (26-ounce) bottle fat-free tomato-basil pasta sauce
  • 12 cooked lasagna noodles

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 432
  • Calories from fat: 23%
  • Fat: 11g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 28.3g
  • Carbohydrate: 53.8g
  • Fiber: 3.7g
  • Cholesterol: 58mg
  • Iron: 3.2mg
  • Sodium: 976mg
  • Calcium: 460mg
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Eggplant Parmesan Lasagna recipe

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