Eggplant Parmesan Lasagna
150 mins (prep 50, cooking 100)
18 ingredients
makes 8 to 10 servings
Layers of thin-sliced eggplant replace the meat in this cheesy lasagna recipe. Use the eggplant within a day or two of purchase for the best flavor.

Categories:  southern-living , italian , bake , vegetables , cheese , pasta , freezable , main-dishes ,
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Serving Size (33.57 g)
Servings 8
Amount per Serving
Calories 155.32 Calories from Fat 101.25
% Daily Value *
Total Fat 11.25g 138.47%
Saturated Fat 1.56g 62.32%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 146.13mg 48.71%
Total Carbohydrate 12.02g 32.06%
Dietary Fiber 0.46 g 14.75%
Sugars 0.04 g %
Protein 1.63g 26.08%
Vitamin A 1.16IU% Vitamin C 0.0mg%
Calcium 3.39mg% Iron 0.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped fresh basil, dried crushed red pepper, whipping cream, grated parmesan cheese, large eggplant, large eggs