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Eggplant Lasagna

Eggplant Lasagna recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients


Directions

  1. Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
  2. In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
  3. Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
  4. In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
  5. Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
  6. Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
  7. Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
  8. Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
  9. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.

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Nutritional Information Per Serving:


Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 miligrams
Cholesterol: 72 miligrams
Protein: 22 grams
Carbohydrates: 13 grams


Source: Hunt's