Directions:
- Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
- Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
- Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
- Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
- Bake at 350° for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving.
- *6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top. Bake, covered, at 350° for 45 minutes. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.
- Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2320.9 Kcal (9717 kJ) | ||
| Calories from fat | 1351.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 150.2g | 231% | |
|---|---|---|---|
| Cholesterol | 731.59mg | 244% | |
| Sodium | 3402.1mg | 142% | |
| Potassium | 2340.49mg | 50% | |
| Total Carbs | 149.71g | 50% | |
| Sugars | 30.55g | 122% | |
| Dietary Fiber | 26.15g | 105% | |
| Protein | 100.08g | 200% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 5.5mg | 30% | |
| Calcium | 1960.5mg | 196% | |
| Amount Per 100 g | |||
| Calories | 166.19 Kcal (696 kJ) | ||
| Calories from fat | 96.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 231% | |
|---|---|---|---|
| Cholesterol | 52.39mg | 244% | |
| Sodium | 243.61mg | 142% | |
| Potassium | 167.59mg | 50% | |
| Total Carbs | 10.72g | 50% | |
| Sugars | 2.19g | 122% | |
| Dietary Fiber | 1.87g | 105% | |
| Protein | 7.17g | 200% | |
| Vitamin C | 1.8mg | 42% | |
| Iron | 0.4mg | 30% | |
| Calcium | 140.4mg | 196% | |
* 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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