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It's kinda Lasagna ...it's kinda Eggplant parm


Just like Nana

I love big portions and satisfying comfort food. I try to emulate all the great, rich food that I enjoy and make it work in a healthy lifestyle without feeling deprived.


This is a take on my Grandmothers Eggplant parm and Lasagna.  I hope you all enjoy it 


A little eggplant tip

Nobody wants to bite into tough chewy eggplant. Here is a great tip to do before assembling an eggplant dish.

Slice your eggplant thin and season with salt and pepper. Pop in the oven on a cookie sheet at 350 for 15-20 min 

Let cool down before assembling dish



What you will need

2 eggplant sliced thin

1 egg

1 cup of tomato sauce

1 cup of part skim ricotta cheese

1/4 cup Sargento 4 cheese Italian blend

4 slices of Sargento ultra thin provolone cheese 

1/4 cup of grated Romano cheese 

 Next step

2 eggplant sliced thin, seasone with salt and pepper pre baked on a cookie sheet at 350 15-20 min

Mix ricotta/egg/Romano cheese on a bowl

In a 9x13 baking dish layer 1/2 cup of tomato sauce

Top with layer of half the eggplant

Lay 4 slices of provolone on top of eggplant

Spread ricotta mixture

Then remaining eggplant and top with remaining sauce

Sprinkle with  4 cheese blend

Bake 30 min at 350 

I divide it into 6 big servings at 5 Weight Watcher Smart points each on all color