Eggplant Parmesan Lasagna

Ingredients

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

Preheat oven to 450°. 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 c...

View full recipe at My Recipes

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