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Eggplant Lasagna

Eggplant no noodle lasagna recipe. Has Greek flavors that make it a bit like moussaka. Uses turkey bacon but can easily be made vegetarian.

Ingredients

For the Eggplant:

  • 3 medium eggplant — cut crosswise into 1/8-inch-thick “disks”
  • 1 teaspoon salt
  • 3 tablespoons water
  • 2 teaspoons canola oil
  • 2 large egg whites
  • 2/3 cups breadcrumbs — (whole wheat if possible)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper

For the Lasagna:

  • 6 strips turkey bacon — cooked and cut into small pieces
  • 10 ounces frozen chopped spinach — thawed with most of the water pressed out
  • 2 cups non-fat cottage cheese — (16 ounces)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon black pepper
  • 1 jar prepared spaghetti sauce — (24 ounces)
  • 1/3 cup crumbled feta cheese
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 450°F.
  2. To prepare eggplant, arrange the slices in a single layer on paper towels. Sprinkle 1/2 tsp. salt on both sides of eggplant. Let stand 15 minutes and pat dry.
  3. Combine water, oil, and egg whites in a shallow bowl. Place the breadcrumbs, oregano, basil and pepper in another shallow bowl. Dip eggplant in egg white mixture, then dredge in breadcrumbs.
  4. Place breaded slices on a baking sheet coated with cooking spray. Bake for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack.
  5. Turn oven down to 350°F.
  6. In a large bowl, combine spinach, cottage cheese, cinnamon, all spice, and black pepper.
  7. Coat a 9x13 in. casserole dish with cooking spray. Spread 1/3 of prepared sauce in the bottom. Cover with 1/3 eggplant slices. Top with 1/3 of spinach-cottage cheese mixture. Sprinkle with 1/3 of the shredded mozzarella.
  8. Next, repeat layers: Top with half of the remaining sauce, half of remaining eggplant slices, half of remaining cottage cheese mixture, then half of remaining mozzarella.
  9. Now, sprinkle on a layer of bacon and feta cheese. Top with remaining eggplant, remaining cottage cheese, remaining sauce, and remaining mozzarella.
  10. Bake for 35 minutes, until cheese is toasted and lasagna is reasonably set. Let cool for 10 minutes, serve, and enjoy!
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: Eggplant Lasagna, Healthy Italian Food

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