Best Eggplant Chicken Lasagna Low Fat Recipes

Easy One-Pan Eggplant Chicken Dinner [VIDEO] image

Provided by Lexi

Time 25m

Yield 3

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 onion, thinly sliced
1 medium-sized eggplant, cubed
1 lb. boneless skinless chicken breasts, diced
1 15 oz. can organic diced tomatoes
1 tablespoon Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 tsp red pepper flakes (optional)
3 cups fresh organic spinach
1 tablespoon fresh basil

Steps:

Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
Add chicken and let cook until no longer pink on the outside, about 5 minutes.
Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
Add in fresh spinach, mix and let cook until spinach wilts.
Garnish with fresh basil and season to taste.

Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg

Low Fat Eggplant (Aubergine) Lasagna image

Provided by dgpat

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) bag shredded part-skim mozzarella cheese
1 (8 ounce) bag shredded fat free mozzarella cheese
1/2 cup grated low-fat parmesan cheese
1 (29 ounce) jar Ragu chunky tomato onion & garlic sauce (this sauce is only 3grams of fat per serving and is very good!)
olive oil flavored cooking spray
2 large eggplants

Steps:

Preheat oven to 425°F.
Slice eggplant about 1/4" thick, spray with non-stick spray.
Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
Place a layer of eggplant on top of the sauce.
Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
Top off with the rest of the cheeses.
Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
ENJOY!