EGGPLANT PARMESAN LASAGNA (LOWER FAT)

Eggplant Parmesan Lasagna (Lower Fat) image

Provided by Leslie in Texas

Time 1h35m

Yield 9 serving(s)

Number Of Ingredients 14

3 large egg whites, divided
1 large egg
1 lb eggplant, cut crosswise into1/4 inch slices
3 tablespoons flour
1 cup Italian seasoned breadcrumbs
olive oil flavored cooking spray
2 cups part-skim mozzarella cheese, shredded and divided
5 tablespoons parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15 ounce) carton part-skim ricotta cheese
1 (12 ounce) carton 1% fat cottage cheese
1 (26 ounce) bottle fat free tomato basil pasta sauce
12 lasagna noodles, cooked

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.