Heat grill to 350 degrees. While grill is heating, place 1 tablespoon olive oil in large saute pan. Add onions and garlic to pan, and saute until onions are translucent. Add mushrooms to pan, and saute for a few minutes (I like mine more on the firm side, so I cooked them for about 3 minutes). Add 1/2 of spinach, and stir frequently. When spinach is beginning to wilt, add the remainder of spinach. Add a few shakes of black pepper. When spinach is wilted, cover and turn off heat.
Heat oven to 350 degrees
In a medium mixing bowl place ricotta cheese, 1/4 of the parmesan, egg beaters (or beaten egg), a few shakes of black pepper, 1/2 teaspoon of dried basil, and 1/4 teaspoon dried oregano (adjust seasoning to your preference). Mix and set aside.
Place sauce and tomatoes in a medium sauce pan. Heat on medium until bubbly. Turn off heat.
Take a 1/2 cup olive oil, a brush, and eggplant to the grill. Brush one side of eggplant slices lightly with oil, and place on grill. ***Do not brush other side yet because it will just soak into the eggplant*** Close grill cover, and grill for approximately 2-3 minutes or until it just starts to become translucent. Quickly brush olive oil on side facing up, and flip. Grill for approximately 2-3 minutes. If you prefer firmer eggplant, simply reduce grilling time. The eggplant will cook further in oven.
Using a lasagna pan, place about 1 cup sauce on bottom. Place one layer of eggplant over sauce. Take 1/3 of spinach/onion/mushroom mixture, and place on top of eggplant. Place heaping tablespoons of ricotta mixture over each eggplant slice. Sprinkle some mozzarella cheese on top, then use another cup of sauce/tomato mixture on top. Repeat layers two more times, ending with mozzarella.
Bake at 350 uncovered for approximately 1/2 hour.
***You can add more veggies to this dish if you prefer. I was craving eggplant parmesan, however did not want to indulge in the large amount of calories and carbs. I used what I had in the fridge and pantry to improvise, and was happy with the end results. Enjoy!***
Considering there are no noodles in this dish, the sauce does not soak into any of the ingredients. Do not use too much sauce or it will turn out watery.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 114 (47%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 34.4mg||11 %|
|Sodium 723.3mg||25 %|
|Potassium 677.8mg||18 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 12.6g|
|Protein 15.4g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 245
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