Eggplant Parmesan Lasagna (Lower Fat)

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READY IN: 1hr 35mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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