I decided to come up with my own low fat eggplant lasagna recipe, since I love eggplant lasagna but often find it unnecessarily oily. Both the breading and the eggplant itself, act like a sponge and soak up oil, adding a lot of calories, and making for a greasy finished plate. Here I crisped up the lightly breaded eggplant in the oven (rather than frying), before baking with the cheese and other vegetables. The results were just as tasty, but healthier and more pleasant to eat. This fresh and healthy low fat eggplant lasagna has approximately 325 calories per serving, and only cost me about $1.20/serving to make. For heartier appetites, simply serve some pasta or Italian bread and salad along with it.
Making the Low Fat Eggplant Lasagna Recipe
Breaded eggplant slices on sheet pan, ready for baking.
Ingredients gathered and ready for stacking.
Layer of sauce, then half the eggplant slices.
Top with ricotta mixture, then a bit of mozzarella.
Next top with the sauteed mushrooms and onions, then a little mozzarella and sauce.
Finally top off with the remaining eggplant slices, slather with sauce and top with rest of mozzarella.
Makes four servings. Enjoy the low fat eggplant lasagna recipe with your whole family! If you like this try my classic stacked eggplant casserole recipe too!
This dish is great served with Italian focaccia or some copycat Olive Garden Minestrone soup. Ravioli Lasagna or Crock Pot Pizza Casserole are hearty pasta recipes that pair well with this.
Eggplant Lasagna Recipe - low fat
Ingredients
- 1 medium-large sized eggplant cut 8 planks from it
- ⅓ cup whole wheat flour
- 2 eggs
- ¼ cup milk
- 1 cup Italian bread crumbs
- Mrs. Dash Italian seasoning or garlic + Italian Seasoning
- no-stick cooking spray
- 1 cup part-skim Ricotta
- ⅛ cup 2 tbs thinly sliced scallions
- 1 tbs. freshly chopped basil
- 1 tbs. grated Parmesan or Romano cheese
- 1 cup chopped raw mushrooms
- ½ cup diced sweet onion
- 1 teaspoon olive oil
- 4 ounces part skim mozzarella
- ½ jar of pasta sauce
- Kosher salt
- pepper
Instructions
- Preheat oven to 400°
- Put whole wheat flour in a bowl, season with Mrs. Dash Italian seasoning (or garlic powder & Italian Seasoning), Kosher salt and pepper.
- Whisk one egg with the milk, in another bowl, to make an egg wash (season this, as well).
- Pour the Italian bread crumbs into a third bowl.
- Dredge each eggplant in the flour, then put in egg wash, turning to coat well. Lift out and let excess wash drip off. Place in final bowl, and lightly press the crumbs on to ensure they stick well.
- Arrange the breaded eggplant "planks" on a baking sheet. Spray with no-stick spray, flip and spray other side.
- Bake for 10 minutes, flip the eggplant, and bake for another 10 minutes. When you remove the eggplant, cut the oven down to 375°.
- While eggplant is baking, put olive oil in saute pan on med-high heat. Add onions and saute until nearly cooked, add mushrooms saute and season with salt and pepper. Set aside when done.
- Mix the Ricotta with 1 egg white, scallions, basil, Parmesan cheese, salt and pepper. Set aside.
- Coat bottom of shallow pan with pasta sauce. Place 4 of the eggplant slices in the sauce.
- Top with the Ricotta mixture, and about a ¼ of the mozzarella.
- Now add the mushroom and onion saute, then another ¼ of the mozzarella and a few dollops of sauce.
- Top with the remaining breaded eggplant planks. Spoon on sauce over each, and smooth out to cover. Finish with the rest of the mozzarella.
- Bake at 375°, for 25 minutes.
LeeAnn says
That sounds good...minus the mushrooms. 😉 I haven't had eggplant in forever. I'll have to try this!
Bethany Larrabee says
Yummy! I'm going to try making it sometime!
Mandy says
That does sound a little healthier. I have never tried this particular dish, but have always wanted to.
Lorie Shewbridge says
These sound totally delicious! I'd have to make one without mushrooms (or fungus as he calls them) for the hubster, but what a great recipe with lots of flavor without all the fat of regular lasagna. YUMMY!!
I'd love for you to share it with my readers by linking up to my Recipe Swap Meme today: http://wmljshewbridge.blogspot.com/2011/05/thursdays-recipe-swap-meet-grilled.html
Have a fabulous week.
Tired Mom Tésa says
That looks delicious! We've thought about making eggplant lasagna in the past, but all the recipes I came across seemed difficult and intricate. This is one recipe that seems perfect! We'll be giving it a try.
Julie @ Knitting and Sundries says
I saved this one. My Not-So-Bebe-Girl Autumn is always wanting to try new eggplant recipes, and this looks tasty!
Cathy W says
Sounds great and looks great. I'll HAVE to give it a try...
Megan says
Oh my goodness, that looks so delicious!
Cynthia says
Fixed this for dinner tonight - family totally loved it. This recipe goes on our monthly rotation:)
Custom Built Personal Training says
Love this recipe! Always looking for fresh, healthy foods. I linked this recipe to my blog post, thanks for sharing!
Dina T says
This came out wonderful. Thanks.
Celsey says
Does your eggplant ever taste bitter? I always seem to have a bitter taste in my dishes.
Robin Gagnon says
Eggplants that are "past their prime" are more likely to be bitter. That could be the problem, but some just are "born to be bitter". Sprinkling a little salt on the slices & letting them sit for awhile may help draw out some of the bitterness. I do that when grilling eggplant sometimes.