Cheesy Eggplant Lasagna


  • 2 medium eggplants, peeled and cut into 1/4"-thick lengthwise slices
  • 2 pinches of garlic salt, or to taste
  • 1 package (8 ounces or more, to taste) sliced fresh mushrooms
  • 1 clove garlic, minced
  • 2 cups low-fat marinara sauce
  • 1 3/4 cups (6 ounces) finely shredded low-fat or fat-free mozzarella cheese

Preheat the broiler. Mist a 13" x 9" glass baking dish with olive oil spray. Set aside.

Lightly mist the eggplant with olive oil spray. Place on a medium nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3 to 5 minutes per side, or until tender.

Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. Add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown.

Preheat the oven to 350 ° F. Place half of the eggplant in a single layer in the bottom of the prepared baking dish. Top with half of the mushroom mixture, half of the marinara sauce, and half of the cheese. Repeat with the remaining eggplant, mushrooms, sauce, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and the cheese is bubbly. Remove and let stand for 10 minutes. Cut into 6 equal portions. Serve immediately.

Makes 6 servings

Per serving:
196 calories, 16 g protein, 25 g carbohydrates, 5 g fat (2 g saturated), 15 mg cholesterol, 11 g fiber, 800 mg sodium.

From The Biggest Loser Cookbook

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