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Eggplant Mushroom Lasagna
Source: dLife

Eggplant replaces traditional pasta in this quick and easy lasagna.

Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 1 1/2 Meat , 1/2 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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Ingredients Directions
  1. Preheat broiler. Coat 13" x 9" glass baking dish with olive oil spray. Set aside.
  2. Rinse and dry eggplant. Remove stems. Peel if desired. Cut eggplant lengthwise into 1/2" slices.
  3. Lightly mist eggplant with olive oil spray. Place on medium non-stick baking sheet. Sprinkle both sides with garlic powder and salt.
  4. Place baking sheet 6" under broiler for 3-5 minutes per side, or until eggplant is tender. Remove from broiler. Set aside.
  5. Reduce heat to 350°F.
  6. Meanwhile, lightly mist medium nonstick skillet with olive oil spray. Heat to medium. Add mushrooms and garlic.
  7. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining and mushrooms start to brown.
  8. Place half of eggplant, in single layer, in bottom of prepared baking dish.
  9. Top with half of mushroom mixture, half of marinara sauce, and half of cheese.
  10. Layer remaining eggplant, mushrooms, sauce, and cheese. Cover with aluminum foil.
  11. Bake 25 minutes. Remove foil. Bake additional 10 to 15 minutes, or until hot and cheese is bubbly.
  12. Remove and let stand 10 minutes. Cut into 8 equal portions. Serve immediately.

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