CLASSIC Italian Low Calorie Dish (Eggplant Lasagna) | Healthy Parmigiana di Melanzane Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

Cut eggplants lengthways and place them on a baking sheet lined with parchment paper.

Bake eggplants for 35 to 45 minutes at 180 degrees Celsius (350 degrees Fahrenheit) under the broiler.

In a pan, spray some oil and add 2 cloves of chopped garlic and 1 big red onion. Fry for a couple of minutes.

Add 250 grams of fresh mushrooms to the pan and cook for a few minutes.

Add 2 canned chopped tomatoes and a little bit of water to the pot.

Season with 1 tablespoon of salt, 1 teaspoon of pepper, 1 tablespoon of oregano, and a handful of fresh basil. Stir and cover to cook for around 20 minutes.

Cut 100 grams of ham (prosciutto cotto) into pieces.

Chop 120 grams of low-fat mozzarella cheese and set aside.

Once the sauce thickens, layer a little bit of sauce on the bottom of a baking dish, followed by a layer of eggplants, ham, and mozzarella. Repeat layers until the dish is full.

Bake the assembled dish in the oven for another 15 to 20 minutes at 180 degrees Celsius.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens