Eggplant Lasagna


The idea for this literally came to me one night while sitting on the couch. I had been thinking about what I could make with eggplant besides eggplant parmesan. I'd never really made much else with it. So, I thought about doing a lasagna but using the eggplant as the noodles. We tend to eat a lot of carbs so I thought this would be a different take on traditional lasagna. I topped our pieces with some leftover eggplant pieces which added a little bit of crunchiness.

What you will need

1 medium eggplant

1 small zuchinni

16 ounces lowfat cottage cheese

2 tablespoons basil pesto

1 1/2 cups mozarella cheese

3 eggs mixed with a little water

3/4 cup all-purpose flour

1 1/2 cups italian style panko

1 1/2-2 cups favorite tomato sauce

dash salt

dash pepper


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