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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Mushroom Lasagna

Source: dLife

Eggplant replaces traditional pasta in this quick and easy lasagna.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	161.8

Total Carbs	17.5 g

Dietary Fiber	7.1 g

Sugars	8.1 g

Total Fat	7.3 g

Saturated Fat	3.6 g

Unsaturated Fat	0.2 g

Potassium	509.4 mg

Protein	11.5 g

Sodium	243.9 mg

Dietary Exchanges 7.3 Fat, 2.0 Vegetables, 1.2 Meat, 0.3 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat broiler. Coat 13" x 9" glass baking dish with olive oil spray. Set aside.
Lightly mist eggplant with olive oil spray. Place on medium non-stick baking sheet. Sprinkle both sides with garlic powder and salt.
Place baking sheet 6" under broiler for 3 to 5 minutes per side, or until eggplant is tender. Remove from broiler. Set aside.
Reduce heat to 350°F.
Meanwhile, lightly mist medium nonstick skillet with olive oil spray. Heat to medium. Add mushrooms and garlic.
Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining and mushrooms start to brown.
Place half of eggplant, in single layer, in bottom of prepared baking dish.
Top with half of mushroom mixture, half of marinara sauce, and half of cheese.
Layer remaining eggplant, mushrooms, sauce, and cheese. Cover with aluminum foil.
Bake 20 minutes. Remove foil. Bake additional 10 to 15 minutes, or until hot and cheese is bubbly.
Remove and let stand 10 minutes. Cut into 6 equal portions. Serve immediately.