This is a new one for me. Eggplant Lasagna vs. Eggplant Parmesan. I’d definitely make this again – bubbly, cheesy, comforting, delicious!

I omitted breading the eggplant to lighten it up a bit and broiled (instead of fried) the slices before baking in the casserole. Layers of lasagna ingredients with eggplant substituted for the noodles: ricotta, mozzarella, homemade tomato sauce. All ingredients are low-fat and a little piece goes a long way.

Keeping it healthy and delicious the best I can!

A great winter dish and a lighter, leaner, low-carb substitute for lasagna.