Eggplant Lasagna

I found this recipe in Everyday Food magazine a while back. After slightly tweaking it, its become a staple in our house. You can also grill the eggplant slices, rather than roast them in oven. You also don't have to use fat free cheese, but thats the best way for me to figure out WW points.

1 large eggplant
non-stick cooking spray
2 cups of tomato sauce
8 ounces fat-free ricotta cheese
1 cup fat-free mozzarella cheese, shredded
1 egg
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon basil


Preheat oven to 425°F.

Cut top and bottom off eggplant and discard. Stand eggplant up on one end and slice downward, creating ¼" to ½" slices, for a total of 8 slices. Brush each side of the eggplant slices with olive oil and lay flat on cookie sheet. Bake for 15 minutes. Turn slices over and bake another 10 minutes.

Meanwhile, mix the egg, ricotta cheese, ½ cup mozzarella cheese, garlic powder, basil, and oregano in a medium bowl.

In an 8" x 8" baking dish, pour enough sauce to coat the bottom. Then layer two slices of eggplant, side by side. Spoon cheese mixture on top of eggplant slices (about 2 or 3 spoonfuls per slice) and pour sauce over the cheese layer to coat it. Continue layering of eggplant, cheese, and sauce, making sure to alternate the direction of the eggplant 90° with every layer. Bake for 25 minutes.

Sprinkle remaining mozzarella cheese over dish and bake until melted, about 5 minutes. Let cool for 5 minutes before slicing.

Yields 4 servings when served on its own, or 6 servings if served with a side of pasta.

WW info:
core - all included if using fat-free cheeses and sauce made from core ingredients
flex - 3 points per serving based on 6 servings; 4 points per serving based on 4 servings.