This is really good with zucchini too (or both)!
6 no-boil lasagna noodles
1 large eggplant
3/4 cup fat-free ricotta cheese (I’m not big on fat-free things normally, and do use part-skim sometimes, but you really can’t taste the difference)
2.5 ounces part-skim mozzarella, grated
4 T parmesan cheese, grated
1/4 cup egg substitute
1 clove garlic, finely chopped
2 cups pasta sauce (I use Trader Joe’s Organic Tomato Basil)
salt and pepper
Slice eggplant lengthwise, about 1/4 inch thick, and salt and pepper both sides. Bake at 350 on a cookie sheet sprayed with cooking spray for about 15 minutes, flipping halfway through. Check them often, they burn easily. Meanwhile, mix ricotta, egg substitute, garlic, salt and pepper to taste. Put a little sauce on the bottom of a lasagna pan (I use a small one – maybe 6 x 9 or something???) and place three of the lasagna noodles on top. Spread half of the ricotta on that, then a layer of eggplant slices, then pasta sauce and a third of the parmesan cheese. Repeat. Top with mozzarella and a little more parmesan and bake at 350 for 30 – 45 minutes, or until the cheese is brown and bubbly and the edges are getting a little crispy. Serves four.
Nutrition: 325 calories / 11g fat / 3g saturated fat / 45g carbohydrates / 6g fiber / 24g protein