EGGPLANT PARMESAN LASAGNA (LOWER FAT)
This tastes just like the classic eggplant Parmesan layered between noodles, four cheeses and tomato sauce! Serve with a side salad and some garlic bread for a wonderful meal. Originally from a May 2001 food section in the Houston Chronicle
Provided by Leslie in Texas
Categories One Dish Meal
Time 1h35m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- Coat a baking sheet with cooking spray.
- In a small bowl,combine 2 egg whites and egg, stirring with a whisk.
- Dredge eggplant slice in flour,dip in egg mixture,and dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour,egg mixture and breadcrumbs.
- Place slices in a single layer on the baking sheet.
- Coat tops of slices with cooking spray and bake 20 minutes, turning over after 10 minutes.
- Remove from baking sheet and cool.
- Reduce oven temperature to 375°.
- In a large bowl, combine 1 cup mozzarella cheese, 3 tablespoons parmesan, oregano, basil, ricotta, cottage cheese and remaining egg white and mix well.
- Coat a 9x13-inch baking dish with cooking spray.
- Spread 1/4 cup pasta sauce in the bottom of dish.
- 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 on top and sprinkle with remaining mozzarella and parmesan cheeses.
- Cover and bake 15 minutes.
- Uncover and bake an additional 35 minutes, or until cheese melts.
- Let stand 5 minutes and serve.
Nutrition Facts : Calories 436.1, Fat 15.1, SaturatedFat 8.8, Cholesterol 75.4, Sodium 833.2, Carbohydrate 42, Fiber 3.5, Sugar 4.4, Protein 32.2
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