Directions:
- Oil 2 large baking sheets and place eggplant slices on pans. Sprinkle with salt and pepper. Spray with plive oil cooking spray. Bake 350F for 15 minutes until soft and tender. Cool slightly for easier handling.
- Grate half of the mozarella cheese. Slice the rest in thin slices and reserve.
- Combine the Ricotta cheese, grated mozzarella cheese, parmesan cheese, beaten egg, parsley and sugar.
- In large lasagna pan place 1/3 of sauce to coat bottom of pan. Layer eggplant slices on top of sauce to cover pan. Cover with 1/2 cheese mixture and cover with more sauce.
- Repeat eggplant, cheese mixture sauce. Top with more eggplant slices and cover top with more sauce. Lay slices of mozzarella on top and sprinkle additional grated parmesan cheese on top.
- Bake in 350F oven for 30-35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.85 Kcal (1209 kJ) | ||
| Calories from fat | 144.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.01g | 25% | |
|---|---|---|---|
| Cholesterol | 79.88mg | 27% | |
| Sodium | 542.67mg | 23% | |
| Potassium | 411.34mg | 9% | |
| Total Carbs | 12.35g | 4% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 24.13g | 48% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 682.1mg | 68% | |
| Amount Per 100 g | |||
| Calories | 118.29 Kcal (495 kJ) | ||
| Calories from fat | 59.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 25% | |
|---|---|---|---|
| Cholesterol | 32.71mg | 27% | |
| Sodium | 222.23mg | 23% | |
| Potassium | 168.45mg | 9% | |
| Total Carbs | 5.06g | 4% | |
| Sugars | 2.35g | 23% | |
| Dietary Fiber | 1.44g | 14% | |
| Protein | 9.88g | 48% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 279.3mg | 68% | |
* 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.
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