Low Fat Eggplant (Aubergine) Lasagna

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Easy, tasty, low fat - what more could you want from a meal?? Smells SO good while it's cooking too! Even people who don't like eggplant have enjoyed this. Serve with a nice green salad and garlic bread and enjoy!!

Ingredients Nutrition


  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!
Most Helpful

I'd definitely make this again. I used a ball of "lite" mozzarella, a first time experience. Tasted like plastic so I wasn't hopeful for the outcome. Somehow the magic of cookery turned it into a delicious component of this lower fat lasagne.

sugarpea February 16, 2006