LOW FAT EGGPLANT (AUBERGINE) LASAGNA

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!