Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbsp olive oil

  • 1

    large egg, plus 2 egg whites

  • 1

    cup panko bread crumbs

  • ½

    cup all purpose flour

  • 2

    medium eggplants (about 2¼ lb total)

  • 1

    16 oz container lowfat small curd cottage cheese

  • 1

    15 oz container part skim ricotta cheese

  • 6

    oz part skim mozzarella cheese, grated (1½ cups)

  • ½

    cup plus 2 Tbsp grated parmesan cheese

  • ground black pepper

  • 1

    cup fresh basil, roughly chopped

  • ½

    cup fresh parsley, roughly chopped

  • cups jarred marinara sauce

Directions

1. Heat oven to 450 F. Lightly oil two large rimmed baking sheets. Beat egg and egg whites together in a shallow bowl. Place bread crumbs and flour in separate shallow bowls. Add 1 Tbsp oil to bread crumbs and mix to combine. 2. Slice eggplants into 1/2 inch thick rounds. Dip eggplant rounds in flour, then the eggs and finally in bread crumb mixture. Transfer to prepared baking sheets. Roast until eggplant is golden brown, 15 to 20 mins. Reduce oven to 400 F. 3. In a large bowl, combine cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup parmesan and 1/2 tsp pepper. Fold in basil