Diethood · by Katerina Petrovska★ 5.0 (8)
Easy Eggplant Lasagna Recipe
NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 44%
CARBS 28G27% OF CAL
6G FIBER10G OTHER12G TOTAL SUGAR
FAT 26G58% OF CAL
12G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant layered with ricotta, mozzarella, and parmesan in tomato sauce. Hearty and satisfying, a lighter take on classic lasagna.
mainitalianpasta🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 large eggplants (sliced longwise into ¼-inch thick slices (you’ll need about 18 slices))
- salt (for sprinkling over the eggplant slices)
- olive oil (for brushing the eggplant)
- 1 large egg
- 15 ounces container Ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated parmesan cheese (divided)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- 24 ounces jar pasta sauce, tomato sauce, or marinara (use your favorite)
At a glance
PER SERVING · TIME 60M
CAL 20%·PRO 44%
CARBS 28G27% OF CAL
6G FIBER10G OTHER12G TOTAL SUGAR
FAT 26G58% OF CAL
12G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 1186mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 932mg
- Calcium
- 566mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.