The use of eggplant instead of lasagna noodles in a recipe is a great way to not only sneak vegetables into your diet, but also reduce the carbohydrates and calories of the dish. Eggplant slices can be used to replace traditional lasagna noodles in any recipe and are simple and easy to prepare. Both Italian and Japanese varieties of eggplant are suitable for noodle substitution.
Things You'll Need
Wash the eggplant under cool, running water to remove any dust, debris or residue from the fruit.
Use a sharp serrated knife to slice the eggplant, lengthwise, into 1/4 inch slices.
Spray a cookie sheet with non-stick spray. Place the eggplant on the sheet in a single layer.
Broil the eggplant, 4 to 6 inches from the element, for approximately 10 minutes per side. Drain any juice from the pan after broiling.
Use the cooked slices in any recipe calling for lasagna noodles.
• You can also gently saute the eggplant slices over medium-low heat in a skillet.
• Eggplant can be sliced into strips and used as other types of noodles for recipes, from wide noodles for casseroles to spaghetti and sauce. Cook the eggplant noodles in the casserole or in the sauce.
• If desired, you can peel the eggplant before cooking. The peel does help the eggplant retain shape.
• Eggplant is naturally low in calories, having approximately 30 calories per cup. A single serving of lasagna made with eggplant has approximately 400 calories.
• Eggplant will begin showing up at the market in late spring and be available all summer long. Fresh eggplant can also be found at farmers markets from early summer to late fall.
• Broiling the eggplant, before using it in recipes, helps to remove excess moisture and takes out much of the fruit’s natural bitterness. Salting the slices can perform the same function, but adds extra sodium to the dish.
• Eggplant is a popular substitute for meat in the vegetarian diet.
References and ResourcesNutritional Information, University of California
Eggplant, Harvard Medical School