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Low-Carb, Low-Fat Eggplant Lasagna
Posted By :
December 11, 2011
Difficulty Level: Easy
Preparation Time: 30 Minutes
Cooking Time: 60 Minutes
Every so often I get into diet mode around the house — usually after a holiday, when we have all gained a little bit of weight. This recipe was born on one such occasion. You won’t miss the fat or the carbs in this wonderful large and filling dish. Good for any lunch or dinner.
6 to 7 Asian eggplants (these are smaller in width than regular eggplants, although those could be used instead)
Salt and pepper
½ lb. farmer cheese
1¼ cups cottage cheese
½ cup grated low-fat mozzarella cheese
1 Tbsp grated Parmesan cheese
2½ cups marinara sauce
1 Preheat oven to 425° F.
2 Cut eggplant, on the diagonal, in circles about 1½ inches thick. Place slices in a large bowl and season with salt and pepper and garlic powder, coating evenly. Let sit for 30 minutes.
3 Lay seasoned slices flat on a greased cookie sheet and bake for 15 minutes. Let cool.
4 Mix farmer cheese and cottage cheese in a bowl. Layer ingredients in a sprayed 9-inch square pan in the following order: marinara sauce, eggplant slices, cheese mixture, marinara sauce, eggplant slices, cheese mixture.
5 Top with grated mozzarella cheese and sprinkle with Parmesan cheese.
6 Bake uncovered for 45 minutes, until golden.