Eggplant Mushroom Lasagna - 14.2g Carbs, 6.6g Fiber, 5.2g Sugar
From: www.dlife.com
Eggplant replaces traditional pasta in this quick and easy lasagna.
Prep Time: 30 min
Cook Time: 55 min
Difficulty: INTERMEDIATE
Servings: 6
1 olive oil cooking spray
2 whole eggplant, peeled, cut into 1/4" thick lengthwise slices
8 oz fresh mushroom slices
1 oz medium garlic cloves, minced
2 oz low sodium marinara sauce
6 oz shredded mozzarella cheese
1 pinch salt (optional)
1 tsp powdered garlic
1. Preheat broiler. Coat 13" x 9" glass baking dish with olive oil
spray. Set aside.
2. Lightly mist the eggplant with olive oil spray. Place on a medium
non-stick baking sheet. Sprinkle both sides with garlic powder and salt.
3. Place baking sheet 6" under broiler for 3 to 5 minutes per side,
or until eggplant is tender. Remove from broiler. Set aside.
4. Reduce heat of oven to 350 degrees F.
5. Meanwhile, lightly mist medium nonstick skillet with olive oil
spray. Heat to medium. Add the mushrooms and garlic.
6. Cook, stirring occasionally, for 8 to 10 minutes, or until there
is no liquid remaining and mushrooms start to brown.
7. Place half of the eggplant in a single layer in the bottom of the
prepared baking dish.
8. Top with half of the mushroom mixture, half of the marinara sauce,
and half of the cheese.
9. Layer remaining eggplant, mushrooms, sauce, and cheese. Cover with
aluminum foil.
10. Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to
15 minutes, or until hot and the cheese is bubbly.
11. Remove and let stand for 10 minutes. Cut into 6 equal portions.
Serve immediately.
Servings: 6
Serving Size: 1 piece
Nutrition per Serving:
150.1 Calories, 7.1g Total Fat, 3.6g Saturated Fat, 3.5g Unsaturated Fat,
14.2g Total Carbs, 6.6g Dietary Fiber, 5.2g Sugars, 509.4mg Potassium,
10.9g Protein, 185.6mg Sodium
Dietary Exchanges: 1/2 Fat, 1 1/4 Meat, 2 Vegetable
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