Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Favorite Roasted Eggplant Lasagna
NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 34%
CARBS 39G46% OF CAL
7G FIBER10G SUGAR22G OTHER
FAT 14G38% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered lasagna with roasted eggplant, Swiss chard, tomato sauce, and melted mozzarella and Parmesan. A vegetable-forward main that makes excellent make-ahead dinner.
mainitaliancasserole🍪 sheet pan🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 to 3 small-ish eggplant (about 2 to 3 pounds)
- grapeseed oil
- kosher salt
- 10 to 12 ounces greens, such as Swiss chard, kale, or mustard greens, leaves removed from stems and finely chopped (you should have about 8 oz. greens post trimming)
- 1 quart tomato sauce, such as this one or this one
- 1 box no-boil noodles (about 9 oz, you’ll need 12 sheets, see notes above)
- 4 ounces Parmigiano Reggiano, grated (about 1 cup)
- 8 ounces fresh mozzarella (not stored in brine), pulled into small pieces or low-moisture, whole milk mozzarella, grated
At a glance
PER SERVING · TIME 80M
CAL 17%·PRO 34%
CARBS 39G46% OF CAL
7G FIBER10G SUGAR22G OTHER
FAT 14G38% OF CAL
7G SAT8G 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
- 20m
- Cook
- 1h
- Sodium
- 985mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 879mg
- Calcium
- 313mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 985MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.