I love this recipe. You don’t even notice there are no noodles in this dish. Not to mention, whenever I use my Skinny Bolognese Sauce I’m in heaven.
- 1 small Eggplant or 1/2 large Eggplant
- 15 oz. Low fat Ricotta Cheese
- 1 Egg Whites
- 1 tbsp Trader Joe’s 21 Seasoning Salute
- 1/2 tbsp fresh or freeze-dried Parsley
- 1/2 tbsp fresh or freeze-dried Basil
- 1/4 tsp Black Pepper
- 25 leaves of Spinach (you can more)
- 3 cups Skinny Bolognese Sauce
- 2 cups shredded Low fat Mozzarella Cheese
- Sea salt
Pre-heat oven 375 degrees or 350
The trick to cooking with Eggplant is to drain the eggplant slices of excess moisture first, before cooking.
Remove the skin of the eggplant.
Cut eggplant thin like lasagna noodles.
Arrange the eggplant (one layer at a time) in the bottom of a colander and sprinkle with salt. Drain for 1 hour.
In a medium size bowl add the Ricotta, egg white, parsley, basil, 21 seasoning salute and pepper. Mix well.
In the bottom of a 9×9 back pan add 1 cup of Skinny Bolognese Sauce.
Wipe the salt off the eggplant and add one layer of eggplant.
Top with another cup of the Skinny Bolognese Sauce.
Top with ricotta mixture.
Sprinkle 1 cup of the mozzarella over the ricotta.
Top with spinach.
Add another layer of the eggplant.
Add the last cup of Skinny Bolognese Sauce.
Sprinkle 1 cup of mozzarella.
Cover will foil (Tenting the foil, so the cheese doesn’t stick to the foil.)
Bake for 30 minutes Remove foil and bake an additional 10 minutes.
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248.7
- Total Fat: 7.4 g
- Cholesterol: 39.9 mg
- Sodium: 817.0 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.3 g
- Protein: 28.6 g