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Eggplant (Aubergine) Lasagna Recipe

Eggplant (Aubergine) Lasagna Recipe

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Ingredients:

Serving

1 1/2 lbs eggplants , cut into very thin slices
1 tbsp olive oil
1/2 cup chopped onion
1 lb mushroom, sliced
9 lasagna noodles
1 (15 1/2 oz) jar spaghetti sauce
8 oz part-skim ricotta cheese
4 oz shredded mozzarella cheese
3 tbsp grated parmesan cheese

Directions:

Cook lasagna noodles while that's boiling,.
Brown eggplant slices; set aside.
Saute onions and mushrooms in same skillet.
In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
Cover and bake about 30 to 40 minutes at 350 until heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	123.58 Kcal (517 kJ)
Calories from fat	41.37 Kcal
		% Daily Value*
Total Fat	4.6g	7%
Cholesterol	13.2mg	4%
Sodium	182.8mg	8%
Potassium	447.5mg	10%
Total Carbs	10.29g	3%
Sugars	5.2g	21%
Dietary Fiber	3.67g	15%
Protein	11.2g	22%
Vitamin C	3.7mg	6%
Iron	0.6mg	3%
Calcium	246.4mg	25%

Amount Per 100 g
Calories	61.36 Kcal (257 kJ)
Calories from fat	20.54 Kcal
		% Daily Value*
Total Fat	2.28g	7%
Cholesterol	6.56mg	4%
Sodium	90.76mg	8%
Potassium	222.18mg	10%
Total Carbs	5.11g	3%
Sugars	2.58g	21%
Dietary Fiber	1.82g	15%
Protein	5.56g	22%
Vitamin C	1.8mg	6%
Iron	0.3mg	3%
Calcium	122.3mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.1

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol

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