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Eggplant Mushroom Lasagna

 Eggplant Mushroom Lasagna
Eggplant replaces traditional pasta in this quick and easy lasagna. Brought to you by dLife®
6 ServingsPrep: 30 min. Cook: 55 min.


  • 1 teaspoon garlic powder
  • Pinch salt, optional
  • Olive oil cooking spray
  • 2 eggplant, peeled, cut into 1/4-inch thick lengthwise slices
  • 8 ounces fresh mushroom slices
  • 1 ounces garlic cloves, minced
  • 2 cups low-sodium marinara sauce
  • 6 ounces shredded mozzarella cheese


  • Preheat broiler. Coat 13-inch x 9-inch glass baking dish with olive
  • oil spray. Set aside.
  • Lightly mist eggplant with olive oil spray. Place on medium non-stick
  • baking sheet. Sprinkle both sides with garlic powder and salt.
  • Place baking sheet 6-inch under broiler for 3 to 5 minutes per side,
  • or until eggplant is tender. Remove from broiler. Set aside.
  • Reduce heat of oven to 350°F.
  • Meanwhile, lightly mist medium nonstick skillet with olive oil spray.
  • Heat to medium. Add mushrooms and garlic.
  • Cook, stirring occasionally, for 8 to 10 minutes, or until there is
  • no liquid remaining and mushrooms start to brown.
  • Place half of eggplant in a single layer in the bottom of the

2 of 2

Eggplant Mushroom Lasagna (continued)

Directions (continued)

  • prepared baking dish.
  • Top with half of mushroom mixture, half of marinara sauce, and half
  • of cheese.
  • Layer remaining eggplant, mushrooms, sauce, and cheese. Cover with
  • aluminum foil Bake for 20 minutes. Remove foil. Bake for 10 to 15
  • minutes, or until hot and the cheese is bubbly.
  • Remove and let stand for 10 minutes. Cut into 6 equal portions. Serve
  • immediately.
Nutritional Facts: 1 serving equals 150 calories, 7 g fat (4 g saturated fat), 186 mg sodium, 14 g carbohydrate, 11 g protein. Diabetic Exchanges: 2 vegetable, 1-1/4 meat, 1/2 fat.