Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 1 medium eggplant; 1 small zuchinni; 16 ounces lowfat cottage cheese; 2 tablespoons basil pesto; 1 1/2 cups mozarella cheese; 3 eggs mixed with a little water; 3/4 cup all-purpose flour; 1 1/2 cups italian style panko; 1 1/2-2 cups favorite tomato sauce; dash salt; dash pepper

11 ingredients

5 steps

Ingredients

1 medium eggplant
1 small zuchinni
16 ounces lowfat cottage cheese
2 tablespoons basil pesto
1 1/2 cups mozarella cheese
3 eggs mixed with a little water
3/4 cup all-purpose flour
1 1/2 cups italian style panko
1 1/2-2 cups favorite tomato sauce
dash salt
dash pepper

Directions

1

Cut the ends off the eggplant and then peel off the skin using a potato/vegetable peeler. Cut in half widthwise and then cut into about 1/2 think slices (they won't all be the exact same size-but you can trim them to be more consistent)
2

Prepare a bowl of flour, a bowl with the eggs, and a bowl with the panko. Dip the eggplant slices in that order then place all the eggplant slices onto a baking sheet. Bake at 375 for about 15 minutes or until the panko starts to turn golden brown and eggplant is crispy
3

While eggplant is baking, mix together the pesto, cottage cheese, and a little salt and pepper.
4

Spray a piece of foil with non stick cooking spray, cover the lasagna and bake for about 40 minutes.
5

Cover the eggplant slices with the cottage cheese mixture. Top with grated zuchinni, then sprinkle on some mozzarella. Then top with 6 more eggplant slices and mozarella cheese