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Low Fat Eggplant (Aubergine) Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.0
Energy (kCal)148.0
Carbohydrates (g)16.0
Total fats (g)2.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F. | 2. Slice eggplant about 1/4" thick, spray with non-stick spray. | 3. Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned. | 4. This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal. | 5. Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it. | 6. Place a layer of eggplant on top of the sauce. | 7. Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top. | 8. 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). | 9. Top off with the rest of the cheeses. | 10. Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling. | 11. ENJOY! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    part mozzarella cheese 1 bag shredded part-skim - - - -
    mozzarella cheese 1 bag shredded fat free - - - -
    parmesan cheese 1/2 cup grated low-fat 148.0 16.0 16.0 2.0
    chunky tomato onion garlic sauce 1 jar - - - -
    olive oil cooking spray flavored - - - -
    eggplant 2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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