Eggplant (Aubergine) Lasagna Recipe

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Eggplant (Aubergine) Lasagna
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Ingredients:

Directions:

  1. Preheat the griller.
  2. Combine the lemon juice and olive oil and brush it on the eggplant slices.
  3. Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
  4. Preheat the oven to 180C degrees.
  5. In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
  6. In another bowl combine the parmesan and breadcrumbs.
  7. Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
  8. Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
  9. Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
  10. Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
  11. Serve with salad and crusty bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 223.56 Kcal (936 kJ)
Calories from fat 102.45 Kcal
% Daily Value*
Total Fat 11.38g 18%
Cholesterol 29.23mg 10%
Sodium 381.27mg 16%
Potassium 378.67mg 8%
Total Carbs 16.4g 5%
Sugars 6.12g 24%
Dietary Fiber 4.76g 19%
Protein 14.71g 29%
Vitamin C 5.6mg 9%
Iron 0.8mg 4%
Calcium 375.9mg 38%
Amount Per 100 g
Calories 99.5 Kcal (417 kJ)
Calories from fat 45.6 Kcal
% Daily Value*
Total Fat 5.07g 18%
Cholesterol 13.01mg 10%
Sodium 169.69mg 16%
Potassium 168.54mg 8%
Total Carbs 7.3g 5%
Sugars 2.72g 24%
Dietary Fiber 2.12g 19%
Protein 6.55g 29%
Vitamin C 2.5mg 9%
Iron 0.3mg 4%
Calcium 167.3mg 38%

* 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

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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