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Lasagna Stuffed Eggplant Recipe
5 from 9 votes

Lasagna Stuffed Eggplant Recipe

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.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 Servings
Calories: 281 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 eggplant medium
  • 3 cups marinara sauce prepared with sausage
  • 3 cups sausage prepared with sausage
  • 8 tablespoons ricotta cheese
  • 6 ounces mozzarella cheese grated
  • 1/4 cup basil fresh, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350°F
  2. 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
  3. 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.  
  4. 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

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 281

% 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.