Eggplant Parmesan Lasagna (Lower Fat)

READY IN: 1hr 35mins
Recipe by Leslie in Texas

This tastes just like the classic eggplant Parmesan layered between noodles, four cheeses and tomato sauce! Serve with a side salad and some garlic bread for a wonderful meal. Originally from a May 2001 food section in the Houston Chronicle

Top Review by Roxygirl in Colorado

I love eggplant dishes! I made a few changes, as I had already started prepping my eggplant when I saw your recipe. I used fresh breadcrumbs, whole eggs, and drizzled some olive oil, before baking the eggplant as in your recipe. Then, I followed your recipe! It was delicious and reheated great in the micro. Thanks Leslie, for another great recipe. Roxygirl

Ingredients Nutrition


  1. Preheat oven to 450°.
  2. Coat a baking sheet with cooking spray.
  3. In a small bowl,combine 2 egg whites and egg, stirring with a whisk.
  4. Dredge eggplant slice in flour,dip in egg mixture,and dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour,egg mixture and breadcrumbs.
  5. Place slices in a single layer on the baking sheet.
  6. Coat tops of slices with cooking spray and bake 20 minutes, turning over after 10 minutes.
  7. Remove from baking sheet and cool.
  8. Reduce oven temperature to 375°.
  9. In a large bowl, combine 1 cup mozzarella cheese, 3 tablespoons parmesan, oregano, basil, ricotta, cottage cheese and remaining egg white and mix well.
  10. Coat a 9x13-inch baking dish with cooking spray.
  11. Spread 1/4 cup pasta sauce in the bottom of dish.
  12. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices and 3/4 cup pasta sauce.
  13. Repeat layers, ending with noodles.
  14. Spread remaining pasta sauce on top and sprinkle with remaining mozzarella and parmesan cheeses.
  15. Cover and bake 15 minutes.
  16. Uncover and bake an additional 35 minutes, or until cheese melts.
  17. Let stand 5 minutes and serve.

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