Eggplant Parmesan Lasagna Recipe Healthy

Spread remaining pasta sauce over noodles.

Eggplant parmesan lasagna recipe healthy. Top with one third tomato sauce mixture and half of eggplant. Repeat layers ending with noodles. Lightly oil two large rimmed baking sheets.

Cover the pan with aluminum foil and bake. Heat oven to 450 degrees f. Lay a single layer of the eggplant down spread a layer of the cheese mixture then a layer of mozzarella.

Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Lay the eggplant slices onto parchment lined baking trays and sprinkle with salt and pepper. Pat dry with paper towels to remove excess liquid.

Meanwhile in a medium bowl combine ricotta egg parsley and 1 4 cup of grated cheese. Cut the ends of the eggplants and slice into 0 5 inch discs. Start your week off on a heart healthy foot with this healthy eggplant parmesan lasagna.

Place the bread crumbs and flour in separate shallow bowls. Crispy crunchy and great with anything roasting is an awesome way to cook a veggie. How to make this easy baked eggplant lasagna recipe.

This low carb lasagna recipe swaps the usual noodles for planks of thinly sliced roasted eggplant. I found the trick to the baked eggplant parmesan is to cut the slices as thinly as possible preferably thinner than 1 4 inch thick. Top with half of cheese mixture half of eggplant slices and 3 4 cup pasta sauce.