member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

Recipe Categories:

    Eggplant Parmesan Lasagna

    Cooking Light-4/01


    List of Ingredients


    • 2 large egg whites
    • 1 large egg
    • 1 lb eggplant -- cut crosswise into1/4-inch-thick slices
    • 3 tablespoons all-purpose flour
    • 1 cup Italian-seasoned breadcrumbs
    • Cooking spray
    • 2 cups shredded lowfat mozzarella cheese -- divided (8 ounces)
    • 5 tablespoons grated Parmesan cheese -- divided
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 15 ounces part-skim ricotta cheese
    • 12 ounces lowfat cottage cheese
    • 1 large egg white
    • 26 ounces fat-free tomato-basil pasta sauce
    • 1 pound lasagna noodles -- 12 noodles, cooked


    Instructions


    1. Preheat oven to 450 degrees.
    2. Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450 degrees for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375 degrees.

    3. Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.

    4. Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375 degrees for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.
    5. Yield: 9 servings.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |