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

In '1,000 Lowfat Recipes' by Terry Blonder Golson; 144 calories, 4g fat

Ingredients Nutrition


  1. Preheat oven to 425°.
  2. Slice the eggplants lengthwise into long, 1/4-inch strips.
  3. Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
  4. Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
  5. You may also grill the vegetable strips.
  6. Decrease oven temperature to 350°.
  7. With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
  8. Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
  9. Then place a single layer of vegetables on top.
  10. Evenly spread half the ricotta mixture on top of the vegetables.
  11. Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
  12. Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
  13. Cover with foil and bake for 1 hour.
  14. Remove the foil for the last 5-10 minutes.


Most Helpful

I had a very large eggplant so it was perfect with this recipe. I omitted the salt and pepper. I used 400 g of ricotta. I used green onion instead of chives. I used homemade spaghetti sauce. It's even better than a lasagna with pasta. Thanks ratherbeswimmin :) Made for New Kids on the Block tag game

Boomette November 07, 2010

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