Recipe by KEEPERROX
"In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian."
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eggplant, peeled and cut into 1/4-inch slices
salt to taste
olive oil, or as needed
1 (16 ounce) container
shredded Italian cheese blend
fresh oregano, chopped
fresh thyme, chopped
fresh black pepper
2 1/2 cups
1 (10 ounce) package
frozen chopped spinach, thawed and drained
part-skim mozzarella cheese
Tasty recipe, sprinkled eggplant slices with Italian Seasoning before roasting. Make sure to watch the eggplant carefully in the oven, my first attempt led to to some charred eggplant slices :-)
This recipe should call for 2 large eggplants instead of 1. The flavor was good, but I ended up having to make pasta to make up for the missing layer and a half of eggplant. Not sure I would try this again.
I have made this a few times. I agree..you need two eggplants. It is delicious. One time I used sautéed brocolli. Yummy!
Great recipe, but it would be better with some peppers, mushrooms, zucchini, corn and any other veggie you like. No reason for this to only have eggplant & spinach. Healthy it up! Excellent flavour though!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Eggplant Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 432
** Calories from Fat: 242
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