Eggplant lasagna, a healthy and tasty first course that has only 210 calories!
Eggplant lasagna is an easy and light first course that can be prepared in no time. In addition to being one of the essential ingredients of our cuisine, the aubergine lends itself well to many recipes and variations. It is possible to prepare first courses, second courses or delicious and healthy side dishes. It is also a low-calorie vegetable, therefore useful for people who are on a diet or have health problems.
It can also be a good vegetarian dish if made only with tomato and cheese. You can prepare eggplant lasagna when you have guests and relatives for lunch and dinner, you will certainly make a great impression. But now let’s see the recipe!
The recipe for eggplant lasagna, good, tasty, easy and with very few calories
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Calories: 210
Ingredients
- 2 large aubergines
- 250 g of fresh tomato
- 150 g of low-fat sliced cheese
- 150 g lean cooked ham (not for vegetarians)
- 1 onion
- extra virgin olive oil to taste
- a few basil leaves
- Salt and Pepper To Taste
Preparation
- To prepare the aubergine lasagna , start preheating the oven to 180°C.
- Wash 2 aubergines, dry them and cut them into thin slices.
- Season with salt and pepper, brush with a little extra virgin olive oil and grill on a plate for a couple of minutes on both sides.
- Steam the onion cut into thin slices in a non-stick pan for about 5 minutes and then add the fresh tomato, salt and pepper and cook for about 15 minutes.
- When the tomato is ready add the washed and cut basil and mix.
- In a pan lined with parchment paper, assemble the aubergine lasagna , alternating layers of aubergines, tomato puree and a slice of cheese and cooked ham until the ingredients are finished.
- Bake at 180°C for about 20 minutes. When cooked, let it cool a bit, cut into portions and serve.
Once the aubergine lasagna is ready , it can also be kept in the fridge for up to 2 days and reheated in the oven before consuming it. Instead of sliced cheese, you can also use light mozzarella cut into slices and left to dry for at least a day in the fridge, so that it does not release liquids during cooking. For those who don’t have slimming problems, at the end of cooking you can add a drizzle of raw extra virgin olive oil to make it even tastier.