Photo: Eaters Collective
Roasted Eggplant Lasagna
7 ingredients
openrecipes
If you can find only large eggplant, sprinkle the slices with coarse salt on both sides and place in a colander set over a plate. Let drain for about 30 minutes before roasting. The eggplant can be roasted or grilled a day in advance and refrigerated until ready to use.
Estimated Nutrition (whole recipe, rough)
359
Calories
14g
Protein
29g
Fat
11g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplants, about 1 1/2 lb. total, cut crosswise into slices 1/2 inch thick
- Olive oil for brushing
- Salt and freshly ground pepper, to taste
- 3 cups Bolognese sauce (see related recipe at left)
- 1 lb. fresh mozzarella cheese, sliced
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup slivered fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes