Eggplant Lasagna

8 ingredients
3 steps

Ingredients

  • 1 large eggplant
  • oil, if desired
  • 3 to 4 c. prepared tomato sauce (light)
  • 1 (16 oz.) part skim Ricotta cheese (may also use low-fat cottage cheese)
  • 1 egg (if desired)
  • 1/2 c. minced parsley
  • 4 oz. part skim or no-fat Mozzarella cheese, shredded
  • 1/4 c. grated Parmesan cheese

Directions

  1. 1
    Trim ends of eggplant and slice into unpeeled rounds 1/4-inch thick.
  2. 2
    Place on baking sheet or broiler pan in a single layer. Brush with oil, if desired, and broil about 5 minutes, until lightly brown.
  3. 3
    Turn and brown other side.

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