Baked Eggplant Parmesan Lasagna
Looking for a delicious & healthy recipe for dinner tonight? Check out this yummy Baked Eggplant Parmesan Lasagna recipe!
- Category: Dinner
- Cuisine: Italian
Ingredients
Units
Scale
- 2 egg whites
- 1 egg
- 1 eggplant, appx 1 lb, sliced into 1/4 inch rounds
- 1/3 cup flour
- 1 cup Italian seasoned breadcrumbs
- 2 cups Mozzarella cheese, shredded, divided
- 6 tablespoons grated parmesan cheese, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 carton ricotta cheese, 15 oz
- 1 carton low fat cottage cheese, 12 oz
- 1 egg white
- 1 bottle pasta sauce, 26 oz
- 12 cooked lasagna noodles
Instructions
- Preheat oven to 450 degrees.
- Lightly salt eggplant slices.
- (I like to do these next steps using 3 pie plates, but you do not have to use them, small bowls will suffice)
- Place flour in first pie plate.
- Whisk together 2 egg whites and egg, place in the next pie plate.
- Then bread crumbs in the third.
- Dredge eggplant slices in flour, then egg mixture and lastly the bread crumbs.
- Place on baking sheets coated with nonstick cooking spray.
- Spray cooking spray over prepared slices.
- Bake in oven for 10 minutes and then flip them over.
- Bake for another 10 minutes.
- Remove from oven and let cool.
- Lower oven temp to 375 degrees
- Combine ricotta, cottage cheese, 1 cup mozzarella, 3 tablespoons parmesan, oregano, basil and egg white in bowl. Mix well.
- Spread ¼ pasta sauce on bottom of 9 x13 baking dish coated with nonstick cooking spray.
- Next layer 4 lasagna noodles, half the cheese mixture and then half of the eggplant slices.
- Repeat layers again, ending with 4 noodles, the remaining sauce
- and mozzarella & parmesan cheeses.
- Cover and bake for 15 minutes.
- Uncover and bake for an additional 35 minutes.
- Remove from oven and let sit for at least 5 minutes before serving.