Easy Pan-Cooked Eggplant Lasagna

Everybody loves lasagna, right?

However there are a few of those who feel guilty eating lasagna because of the calories that comes with it. In this recipe, I will share with you my husband's easy no-meat pan-cooked eggplant lasagna that is at par with an original lasagna when it comes to taste but lower in calories. Plus it has the goodness of Real California Milk Pepper Jack Cheese that is filled with goodness! One serving of cheese contains many of the essential nutrients our body needs including calcium, protein, phosphorous, Vitamin B12, niacin, and pantothenic acid that helps our body use carbohydrates, fats, and protein for fuel.

pepper jack cheese

Real California Milk Cheese is available at your favorite supermarkets:
  • Robinsons Supermarket
  • Landers Superstore
  • SM Hypermarket
  • Merkado
  • Cash & Carry
  • Rustans Supermarket
  • Landmark Supermarket
  • Unimart Supermarket
  • SM Supermarket
  • Makati Supermarket
  • Sourdough Cafe and Deli

eggplant lasagna

Easy Pan-Cooked Eggplant Lasagna

3 eggs, beaten
2 medium-sized eggplant, sliced thinly
1 tali Tagalog pechay, minced
onion, minced
garlic, minced
1 teaspoon tomato paste
2 tablespoons brown sugar
1/4 cup water
1 can of Jolly champignons mushrooms (pieces and stems) 115g
1 pack of Real California Milk Pepper Jack Cheese (190g)

1. Fry eggplant until half-cooked. Set aside.
2. Mix tomato paste, brown sugar and water. Set aside.
3. In a pan, saute garlic, onion, pechay, and mushroom. Add beaten egg to the mixture. Put salt and pepper to taste.
4. As egg forms, add the tomato paste mixture into the pan. Turn your stove into very low fire.
5. Add grated cheese on top and cover until cheese melts.

What other recipes can you think of using Real California Milk Cheese?