Grilled Eggplant Lasagna Stack
Transform your dieting experience with this vibrant and flavorful Grilled Eggplant Lasagna Stack! Each layer of succulent eggplant is grilled to perfection and combined with creamy, fat-free ricotta cheese and zesty roasted sweet peppers, creating a dish that's as visually stunning as it is delicious. Perfect for those following low-carb, low-fat diets, this recipe is not only easy to prepare but also feels like a gourmet restaurant dish. Whether you're aiming to reduce carbs or simply seeking a nutritious and satisfying meal, this delightful eggplant stack will leave you feeling satisfied and eager for seconds!
N/A
Servings
160
Calories
10
Ingredients
Ingredients
eggplants
2 (small, sliced into 1/4 inch rounds)
fat-free mozzarella cheese
16 ounces (shredded)
fat-free ricotta cheese
15 ounces (none)
garlic salt
6 teaspoons (none)
olive oil
6 teaspoons (mixed with garlic salt)
parsley
3 teaspoons (fresh, chopped)
garlic granules
2 teaspoons (none)
black pepper
1-2 teaspoons (to taste)
roasted sweet peppers
12 ounces (sliced)
cooking spray
as needed (for greasing)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a small bowl, combine the fat-free ricotta cheese with black pepper, garlic granules, and parsley. Mix well and refrigerate while preparing the eggplant.
3
Slice the eggplants into 1/4-inch thick rounds. This will create the layers for your dish.
4
On a flat plate, mix the olive oil and garlic salt together. Dip each slice of eggplant into this mixture to coat both sides.
5
Preheat a George Foreman grill and grill each eggplant slice for about 12 minutes, or until tender and slightly charred.
6
In a greased baking dish (lightly spray with cooking spray), arrange a single layer of grilled eggplant slices.
7
Spoon a portion of the ricotta mixture over the eggplant layer. Top this with a slice of roasted sweet pepper.
8
Repeat the layering process until the ingredients are used up, finishing with another layer of eggplant.
9
Sprinkle the top layer generously with fat-free mozzarella cheese.
10
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
11
Let cool slightly before slicing and serving. Enjoy your delicious grilled eggplant lasagna stacks!
Nutrition Information
2.7g
Fat
12.7g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Grilled Eggplant Lasagna Stack?
It is a vibrant and flavorful low-carb dish made by layering grilled eggplant slices with fat-free ricotta cheese, roasted sweet peppers, and fat-free mozzarella.
How many calories are in one serving of this recipe?
There are approximately 160 calories per serving.
Is this eggplant lasagna recipe low in fat?
Yes, it is very low in fat, containing only 2.7g per serving.
Is this recipe suitable for a low-carb diet?
Yes, with only 12.7g of carbohydrates, it is an excellent choice for low-carb lifestyles.
How much protein does this dish provide?
Each serving provides 14g of protein.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How thick should I slice the eggplant?
The eggplants should be sliced into 1/4-inch thick rounds.
What ingredients are mixed with the ricotta cheese?
The fat-free ricotta is mixed with black pepper, garlic granules, and fresh parsley.
How do I prepare the eggplant slices before grilling?
Mix olive oil and garlic salt on a flat plate, then dip each eggplant slice into the mixture to coat both sides.
How long should I grill the eggplant slices?
Grill them for about 12 minutes, or until they are tender and slightly charred.
What type of grill is recommended for this recipe?
A George Foreman grill is specifically mentioned in the instructions for grilling the eggplant.
What is the order of layers in the lasagna stack?
The order is a layer of grilled eggplant, followed by the ricotta mixture, and then a slice of roasted sweet pepper.
How long does the dish need to bake in the oven?
Bake for 20 minutes, or until the mozzarella cheese on top is melted and bubbly.
What kind of cheese is used for the topping?
The top layer is generously sprinkled with fat-free mozzarella cheese.
Is this recipe vegetarian?
Yes, this recipe is vegetarian-friendly.
Can I use this recipe for the South Beach Diet?
Yes, it is tagged as suitable for the South Beach Diet.
Is this meal appropriate for the Atkins Diet?
Yes, it is compatible with the Atkins Diet.
What size eggplants should I use?
The recipe calls for 2 small eggplants.
Should the ricotta mixture be refrigerated?
Yes, you should refrigerate the ricotta mixture while you are preparing the eggplant.
Do I need to grease the baking dish?
Yes, you should lightly spray the baking dish with cooking spray.
How many ounces of roasted sweet peppers are needed?
The recipe requires 12 ounces of sliced roasted sweet peppers.
How much garlic salt is used in the recipe?
The recipe uses 6 teaspoons of garlic salt.
What type of parsley is used?
The recipe calls for 3 teaspoons of fresh chopped parsley.
How much mozzarella is required for the topping?
You will need 16 ounces of shredded fat-free mozzarella cheese.
Is this a one-dish meal?
Yes, this is categorized as a one-dish meal.
Can I eat this for a gourmet-style dinner?
Absolutely, the description notes it feels like a gourmet restaurant dish.
What are the primary spices for seasoning?
The primary spices are garlic granules, black pepper, and garlic salt.
How much olive oil is used?
The recipe uses 6 teaspoons of olive oil.
How many ingredients in total are used?
There are 10 total ingredients in this recipe.
Should the dish cool before slicing?
Yes, letting it cool slightly makes it easier to slice and serve.