Low Fat Eggplant (Aubergine) Lasagna |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Easy, tasty, low fat - what more could you want from a meal?? Smells SO good while it's cooking too! Even people who don't like eggplant have enjoyed this. Serve with a nice green salad and garlic bread and enjoy!! Ingredients:
1 (8 ounce) bag shredded part-skim mozzarella cheese |
1 (8 ounce) bag shredded fat free mozzarella cheese |
1/2 cup grated low-fat parmesan cheese |
1 (29 ounce) jar ragu chunky tomato onion & garlic sauce (this sauce is only 3grams of fat per serving and is very good!) |
olive oil flavored cooking spray |
2 large eggplants |
Directions:
1. Preheat oven to 425°F.
2. Slice eggplant about 1/4 thick, spray with non-stick spray.
3. Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
4. This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
5. Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
6. Place a layer of eggplant on top of the sauce.
7. Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
8. Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
9. Top off with the rest of the cheeses.
10. Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
11. ENJOY!
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