Eggplant Parmigiana Lasagna Ingredients: For the Eggplant 2/3 cup bread crumbs, season, Italian style 3 tablespoons Parmesan cheese, grated 1 teaspoon Italian seasoning 1/4 teaspoon garlic powder 2 egg whites, slightly beaten 1 medium eggplant, whole For Ricotta Filling 1 1/2 cups ricotta cheese,part skim milk 1/4 cup parmesan cheese, grated 1 teaspoon Italian seasoning 1 egg white For the Vegetable Filling: 1 tablespoon olive oil 1/2 yellow pepper, chopped 1/2 green pepper, chopped 1/2 cup carrots, chopped 8 ounces mushrooms, whole, chopped 1 clove garlic, finely chopped 5 large roma tomatoes, chopped 1/2 medium onion, chopped 1/2 cup dry white wine For Layering: 1 1/2 cups marinara sauce 1/2 cup mozzarella cheese, part skim milk, grated 1/4 cup parmesan cheese, grated Preheat Oven to 350 degrees. Prepare the eggplant by cutting off the ends and taking the sin off. Slice into 12 slices about 1/2" thick. Mix breadcrumbs with 3 Tablespoons Parmesan, 1 teaspoon Italian seasoning, and 1/4 teaspoon garlic powder. Spray baking sheet with olive oil spray. Dip each eggplant slice into egg whites and then coat with breadcrumbs. Put all slices onto the baking sheet. Bake 15-20 mins; flip over half-way through the time. Spray the tops with olive oil spray. For the ricotta,: Mix well-ricotta, 1/4 cup parmesan, 1teaspoon Italian seasoning, and 1 egg white. Set aside. For the vegetable filling: In a large frying pan, add 1 tablespoon olive oil. Saute onion, carrots, peppers, and mushrooms for about 10 mins., stirring constantly. Add tomatoes, garlic and white wine. Bring to a simmer. Continue to simmer for about 30 mins. with lid off; stir occassionally. Assemble the Lasagna: Spray a 9x 13 " pan with cooking spray. Place 1/2 cup of marinara sauce in the bottom of the pan. Place the 6 largest eggplant slices in the bottom of the pan. Top each with some ricotta mixture; use 1/2 total for this layer. Cover the ricotta layer with 1/2 of the vegetable mixture. For the next layer- place eggplant slices on top of bottom layer. Add remaining ricotta and remaining vegetables-in that order. Pour 1 cup of marinara sauce over the top of the lasagna. Cover with mozzarella cheese and remaining parmesan. Return to 350 degree oven and bake until warm thoughout and chees has melted. 20- 30 minutes. 1/6 of recipe is 9pp (weight watchers) Per serving (excluding unknown items) : 350 Calories;14g Fat(36.5% calories from fat);21 protein;31mg cholesterol;954mg sodium. Exchanges: 1 Grain(strach);2 Lean Meat; 3 Vegetable;1 1/2 Fat. FRIEND REQUEST OR FOLLOW ME. I ALWAYS POST AWESOME STUFF facebook/maryjholden.nazz JOIN MY WEIGHTLOSS SUPPORT GROUP ON FACEBOOK VISIT MY SKINNY FIBER WEBSITE TO LOSE WEIGHT BEFORE THE HOLIDAYS Grandmama.SkinnyFiberPlus
Posted on: Thu, 12 Sep 2013 01:20:19 +0000
Trending Topics
Recently Viewed Topics
© 2015