Sunday, March 4, 2012

Eggplant Lasagna

I'm sure this recipe is hardly healthy, but it sure was tasty. I tried to make a few alterations like using less meat, using Egg Beaters instead of eggs, and cottage cheese instead of ricotta, which is easier for me to eat than ricotta. The main alteration was using eggplant slices instead of noodles. I also added spinach leaves to it too.

I just made up the recipe, I started with sauteing chopped onions and garlic in a pan with olive oil. To that I added 7oz. of Italian chicken sausage. When that was mostly cooked I added about 6 sliced cremini mushrooms. I had a bit of leftover fresh tomato that I chopped up and thew in as well. I then added a few handfuls of fresh spinach leaves and a whole jar of marinara sauce. And some Italian seasoning.

In a bowl I added a container of cottage cheese, a couple handfuls of shredded Mozzarella cheese, a few pinches of Parmesan cheese, and two eggs-worth of Egg Beaters. I added salt, pepper, and Italian seasoning and mixed it all together.

Then I sliced up an eggplant in thin slices. I used a Pyrex 9"x13" pan, stuck some sauce on the bottom. Then I did eggplant, a layer of thin slices of reduced fat Swiss cheese, more eggplant, sauce, etc. For the center I added the entire bowl of cottage cheese mixture and then continued with Swiss cheese, sauce, eggplant, and ended with sauce. On top I added the rest of the Mozzarella cheese and a bit more Parmesan. I did this a few hours before I ate so I just put foil and top and set it in the fridge.

I cooked it at 350 for about 45 minutes before taking the foil off, turning it to 400 and letting it cook another 20 minutes or so. It probably needed about 5 more minutes total and next time I'll probably cook it at 400 the entire time, but wow was it good! I didn't even miss the pasta! I highly recommend it.


  1. Now to make an all veggie version... sounds yum!

  2. That's definitely easy enough to do, just leave out the sausage!