Lasagna Stuffed Eggplant Recipe
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5.0
9 reviews
Excellent
Lasagna Stuffed Eggplant Recipe
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This Lasagna Stuffed Eggplant is a low carb, gluten free, healthy dinner you can be excited about. Learn how to make this healthy baked eggplant recipe.
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Ingredients
- 2 medium eggplants
- 3 cups sausage marinara
- 8 tablespoons ricotta cheese
- 6 ounces mozzarella cheese grated
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 350°F
- Slice eggplants in half lengthwise. Scoop out the middle, leaving a 1/2 inch border all around the edge and bottom, to create boats. Place eggplant boats in a large baking dish
- Spread 1 tablespoon of ricotta on the bottom of each eggplant. Add half a cup of sausage marinara sauce. Add another tablespoon of ricotta, then top with more sauce.
- Cover with foil and bake for 45 minutes, or until eggplant is tender. Remove foil, sprinkle cheese on top of the eggplant, then return to oven for 15 minutes, or until mozzarella is melted and bubbly. Remove from oven, sprinkle with basil and serve.
Nutrition Information
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Serving
1eggplant half
Calories
281kcal
(14%)
Carbohydrates
25g
(8%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
49mg
(16%)
Sodium
1259mg
(52%)
Potassium
1196mg
(34%)
Fiber
10g
(40%)
Sugar
16g
(32%)
Vitamin A
1350IU
(27%)
Vitamin C
18.2mg
(20%)
Calcium
324mg
(32%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1eggplant half | |
| Calories | 281kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 49mg | 16% |
| Sodium | 1259mg | 52% |
| Potassium | 1196mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 324mg | 32% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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