Best Low Fat Eggplant Aubergine Lasagna Recipes

EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat the griller.
• Combine the lemon juice and olive oil and brush it on the eggplant slices.
• Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
• Preheat the oven to 180C degrees.
• In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
• In another bowl combine the parmesan and breadcrumbs.
• Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
• Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
• Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
• Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
• Serve with salad and crusty bread.

LOW FAT EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat oven to 425°F.
• Slice eggplant about 1/4" thick, spray with non-stick spray.
• Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
• This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
• Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
• Place a layer of eggplant on top of the sauce.
• Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
• 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).
• Top off with the rest of the cheeses.
• Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
• ENJOY!

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
• Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
• Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
• In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
• Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
• Bake for 45 minutes, until cheese is fully melted.
• Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
• Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
• Serve garnished with fresh basil.
• Enjoy!