Eggplant Lasagna

I just tried this dish for the first time the other night. It’s pretty easy to make (even for big groups), tastes amazing, and is a super healthy alternative to a normal lasagna. Cottage cheese instead of ricotta? Just trust me on this one…

Eggplant Lasagna

  • Eggplant(s)
  • Fat-free cottage cheese
  • Low-fat mozzarella
  • Parmesan cheese
  • Almond flour
  • Eggs
  • Pasta sauce
  • Spinach
  • Olive oil
  • Italian seasoning
  • Basil
  • Salt & pepper


  1. Cut eggplant(s) lengthwise and put salt on the pieces. Let sit for about 10 minutes so the salt absorbs some of the water
  2. Wipe off the salt/water
  3. Prepare egg wash and combine almond flour with parmesan. Dip eggplant slices into egg wash then flour mixtures. Bake for about 10-15 mins or until crispy
  4. While eggplant is cooking, sauté garlic in the olive oil, then cook the spinach down
  5. In separate bowl, combine cottage cheese, mozzarella (leave some for topping), parmesan (leave some for topping), spinach/garlic mix, egg(s), Italian seasoning, salt & pepper, a few tablespoons of pasta sauce, and some basil
  6. In baking pan, layer the bottom with pasta sauce. Begin to layer eggplant (noodles), then cheese mixture and repeat
  7. Top with some extra cheese, basil and sauce to make it delicious
  8. Enjoy!

Depending on how big of a portion you cut for yourself, this will be about 275 calories! Bonus: add ground chicken or turkey for some extra protein. Like this recipe? Let me know!

Yinzer Eats. Where Yinzers Eat.


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