The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (187)
Eggplant Lasagna Recipe
NUTRITION · PER SERVING70M COOK
CAL 9%·PRO 23%
CARBS 11G26% OF CAL
3G FIBER5G SUGAR3G OTHER
FAT 10G51% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant layered with ricotta, spinach, fresh herbs, and pasta sauce. Hearty and comforting without traditional noodles. Vegetarian main dish that stands alone with a salad.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovenlow carbvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
- Extra virgin olive oil
- Kosher salt
- 1 large egg
- 1 15-oz tub part-skim ricotta cheese
- 1 ½ cup park-skim mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
- 3 garlic cloves (minced)
- 1 teaspoon dried oregano
- 10 oz frozen spinach, (thawed and fully dried (wring out all the water))
- 1 cup packed chopped fresh parsley
- ½ cup packed chopped fresh basil (⅔ ounce)
- Black pepper to your liking
- 2 cups prepared pasta sauce of choice
At a glance
PER SERVING · TIME 70M
CAL 9%·PRO 23%
CARBS 11G26% OF CAL
3G FIBER5G SUGAR3G OTHER
FAT 10G51% OF CAL
4G SAT5G 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
- 559mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 456mg
- Calcium
- 314mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.