Eggplant Lasagna

This is quite possibly the most delicious dinner I’ve made – though it might be a tie with Mexican lasagna, which will be posted soon – AND it’s vegetarian!

INGREDIENTS

  • 1 cup large flake oats
  • 1/3 cup grated parmesan
  • 2 tsp dried basil
  • 2 eggs
  • 2 medium eggplants
  • olive oil cooking spray
  • 3 cups pasta sauce (low sodium if possible)
  • 1 cup shredded light mozzarella
  • 2 tbsp fresh parsley, minced

DIRECTIONS

  • Combine oats, parmesan and basil in a shallow bowl or deep plate.
  • Beat eggs with a fork in another shallow bowl or deep plate.
  • Cut each eggplant into 8 round slices.
  • Dip each eggplant round into the egg and then press it into the oat mixture, coating both sides.
  • Place coated eggplant rounds onto a baking sheet sprayed in olive oil. Spray tops of eggplant rounds.
  • Bake eggplant at 400 degrees Fahrenheit for 30 minutes, turning and spraying with olive oil half way through.
  • Assemble lasagna by spooning 1 cup pasta sauce over bottom of 9″ x 13″ casserole dish. Follow by half the eggplant rounds, another cup of pasta sauce, half the mozzarella and repeat.
  • Sprinkle parsley on top and bake for 20 minutes until cheese is melted.
  • Remove from oven, plate and enjoy!

NUTRITIONAL INFORMATION

Makes 8 servings.

Per serving: 205 calories, 24 g carbs, 8 g fat, 12 g protein, 5 g fibre

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4 responses

    • Thanks, Becca! I’m quite new at this so I really appreciate the positive feedback 🙂 Just browsed your blog and the feelings are mutual – I’m going to have to try out those Ginger Berry Apple Crisps!

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