Shared by Jennifer Williamson, LifeRx.md Member & 285-Pound Weight Loss Success Story

Pasta is a common craving during a weight loss journey, and for good reason—it’s comforting and delicious! However, pasta’s high carbohydrate content can cause rapid blood sugar spikes, and it’s often paired with calorie-dense sauces. This eggplant lasagna boat recipe captures the flavors of traditional lasagna with a fraction of the carbs and calories. Each serving (one eggplant bowl) is under 350 calories, making it a perfect lunch or dinner option. This recipe was shared by Jenn Williamson, who lost an incredible 285 pounds with the help of LifeRx.md’s personalized weight loss treatments.

Ingredients (Makes 2 Servings)

• 1 large eggplant

• 1 cup low-calorie tomato sauce

• 2 cups spinach

• 1 cup white mushrooms

• 1 large onion

• 2 tbsp minced garlic

• Italian seasoning

• Parsley

• 2 tbsp Panko breadcrumbs

• Avocado oil cooking spray

• ½ cup low-fat mozzarella cheese

• ½ cup low-fat cottage cheese

Step-by-Step Instructions

Step 1: Prep Your Veggies

• Wash all vegetables thoroughly.

• Slice the eggplant lengthwise down the middle. On each half, cut hash marks into the flesh, ensuring not to pierce the skin.

• Slice mushrooms, dice the onion, and mince the garlic.

Step 2: Roast the Eggplant

• Preheat oven to 350°F.

• Spray the hash-marked side of the eggplant halves with avocado oil spray and sprinkle with salt.

• Roast uncovered for 45 minutes.

• Remove from oven and let cool.

Step 3: Sauté the Veggies

• Spray a frying pan with avocado oil spray and add mushrooms and onion.

• Season with Italian seasoning and parsley.

• Sauté over medium heat for a few minutes, then add spinach and garlic. Cook until garlic is fragrant (1-2 minutes) and spinach is wilted.

Step 4: Assemble the Eggplant Lasagna Boats

• Once cooled, scoop out the eggplant flesh from the boats (hash marks make this easier) and mix with the sautéed veggies in a separate bowl.

• Add ½ cup of tomato sauce to the veggie mixture and stir.

• Spread ½ cup of tomato sauce in the bottom of a baking dish, then place the empty eggplant boats on top.

• Divide the veggie mixture evenly between the eggplant boats.

• Top each boat with ¼ cup (4 tbsp total) low-fat cottage cheese.

• Sprinkle each with 1 tbsp Panko breadcrumbs, ¼ cup low-fat mozzarella cheese, and additional Italian seasoning, if desired.

Step 5: Bake Again

• Preheat oven to 350°F.

• Bake the assembled eggplant boats uncovered for 45 minutes or until golden brown.

Step 6: Plate and Enjoy!

Estimated Nutrition Per Eggplant Boat

• Calories: ~350

• Protein: 22g

• Fat: 9g

• Carbohydrates: 52g

• Fiber: 11g

• Sugar: 22g

Note: Nutrition values are estimates and may vary based on exact ingredients used.

Tips & Customizations

• Add More Vegetables: Boost fiber and micronutrients by including kale, zucchini, squash, or bell peppers.

• Add More Protein: Incorporate lean ground beef, turkey, chicken, or sausage (served on the side or sliced on top) for extra protein.

Your Turn!

Have you tried these hearty eggplant lasagna boats? Share your creations! Tag LifeRx.md to show off your delicious results.