Best Low Fat Eggplant Aubergine Lasagna Recipes

Eggplant (Aubergine) Lasagna image

Provided by Gidget

Categories Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
1 (440 g) can tomato puree (or 15.5 oz )
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese

Steps:

Preheat the griller.
Combine the lemon juice and olive oil and brush it on the eggplant slices.
Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
Preheat the oven to 180C degrees.
In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
In another bowl combine the parmesan and breadcrumbs.
Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
Serve with salad and crusty bread.

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!