Eggplant Lasagne

Eggplant Lasagne – a low calorie meal that hits the spot

Eggplant Lasagne
Eggplant Lasagne

I have to admit, I’ve never been a fan of Eggplant. Strange then that I when I stumbled upon this recipe http://www.vingle.net/posts/13053-Low-Fat-Eggplant-Parmesan-recipe-%E2%80%93-154-calories I felt compelled to try it out. It could be that this recipe is only 154 calories, or maybe its the cheese, whatever the reason I’m glad I made this as it is delicious. The eggplant doesn’t overpower the dish and the combination of garlic powder, tomato sauce and herbs are spot on. If you think you don’t like Eggplant, I suggest you try this recipe, it will be sure to change your mind. I also think this will be my next go to sauce for Pizza.

Eggplant Lasagne
Eggplant Lasagne

 

My variation from the original here are I used chicken stock powder, rather than Vegetable stock powder, I weighed my cheese – measurements below are as per my dish (and may have been a little generous but still stayed below 200 calories), and I removed the fresh garlic to simplify the sauce process, and added fresh lemon juice and fresh oregano to zing it up a bit.

 

Eggplant Lasagne – a low calorie meal that hits the spot
Serves 2
Delicious and low calorie
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
181 calories
23 g
20 g
7 g
11 g
4 g
379 g
849 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
379g
Servings
2
Amount Per Serving
Calories 181
Calories from Fat 60
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 20mg
7%
Sodium 849mg
35%
Total Carbohydrates 23g
8%
Dietary Fiber 10g
40%
Sugars 11g
Protein 11g
Vitamin A
14%
Vitamin C
39%
Calcium
23%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 450 gram eggplant, peeled and sliced
  2. 1/2 teaspoon garlic powder
  3. 1/2 teaspoon salt
  4. 200 mls tomato sauce
  5. 1/2 teaspoon Italian seasoning
  6. 1/2 Lemon
  7. 1/2 teaspoon chicken stock powder
  8. 1/2 teaspoon oregano (I used about 1 teaspoon of fresh oregano)
  9. 2 tablespoons (20 g) parmesan cheese, grated
  10. 1/4 cup mozzarella (10 g) cheese, shredded
  11. olive oil flavored cooking spray
Instructions
  1. Preheat the oven to 200 degrees C.
  2. 2. Peel and slice the eggplant into 1 cm thick slices.
  3. 3. Spray the eggplant slices with cooking spray and place on a sprayed baking sheet.
  4. 4. Sprinkle the eggplant with half of the garlic powder and salt.
  5. 5. Bake for about 20 minutes, turning the eggplant halfway through the cooking time. Hit with a squirt of lemon after the baking is complete.
  6. 6. Add the Italian seasoning, tomato sauce, bouillon granules and oregano to a bowl and mix.
  7. 7. In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another layer of sauce and so on until all the eggplant has been used (I got two layers).
  8. 8. Finish with a layer of sauce. Top with the mozzarella and parmesan cheese and bake until the cheese has melted
Adapted from village.net
beta
calories
181
fat
7g
protein
11g
carbs
23g
more
Adapted from village.net
45degrees.co.nz http://www.45degrees.co.nz/
Baking Eggplants
Baking Eggplants

 

Eggplant Lasagne
Eggplant Lasagne

 

Eggplant Lasagne
Eggplant Lasagne

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