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Author Notes: The idea for this literally came to me one night while sitting on the couch. I had been thinking about what I could make with eggplant besides eggplant parmesan. I'd never really made much else with it. So, I thought about doing a lasagna but using the eggplant as the noodles. We tend to eat a lot of carbs so I thought this would be a different take on traditional lasagna. I topped our pieces with some leftover eggplant pieces which added a little bit of crunchiness. —Harper's Homemade
Serves approx. 9
- 1 medium eggplant
- 1 small zuchinni
- 16 ounces lowfat cottage cheese
- 2 tablespoons basil pesto
- 1 1/2 cups mozarella cheese
- 3 eggs mixed with a little water
- 3/4 cup all-purpose flour
- 1 1/2 cups italian style panko
- 1 1/2-2 cups favorite tomato sauce
- dash salt
- dash pepper
- Cut the ends off the eggplant and then peel off the skin using a potato/vegetable peeler. Cut in half widthwise and then cut into about 1/2 think slices (they won't all be the exact same size-but you can trim them to be more consistent)
- Prepare a bowl of flour, a bowl with the eggs, and a bowl with the panko. Dip the eggplant slices in that order then place all the eggplant slices onto a baking sheet. Bake at 375 for about 15 minutes or until the panko starts to turn golden brown and eggplant is crispy
- While eggplant is baking, mix together the pesto, cottage cheese, and a little salt and pepper.
- Spray a piece of foil with non stick cooking spray, cover the lasagna and bake for about 40 minutes.
- Cover the eggplant slices with the cottage cheese mixture. Top with grated zuchinni, then sprinkle on some mozzarella. Then top with 6 more eggplant slices and mozarella cheese