Cheesy Eggplant Casserole Recipe
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Cheesy Eggplant Casserole
1 1/4 cups onions, chopped
2 cloves garlic, minced
11 oz canned whole tomatoes, undrained
2 tbsp tomato paste, plus 2 teaspoons
1 tbsp fresh parsley, plus 2 tsp., chopped
3/4 tsp oregano
1/4 tsp dried basil
3/4 large eggplant, peeled and sliced into 1/4 inch slices
2/3 cup mozzarella cheese, shredded
2/3 cup lowfat cottage cheese
2 tbsp grated Parmesan cheese, plus 2 teaspoons
Coat a large skillet with nonstick cooking spray. Add the onion and garlic
to the skillet and saut‚ over low heat until onion is tender, about 6
minutes. Stir in undrained whole tomatoes, tomatoe paste, parsley,
oregano, basil and salt and pepper to taste. Bring mixture to a boil;
reduce heat and let simmer , uncovered, for 40-50 minutes, stirring
occasionally. Arrange eggplant slices on a steamer rack, place in a large
pot to which 1 inch of water has been added, and steam for about 5 minutes
until eggplant is tender. Do not overcook. Combine the mozzarella and
cottage cheeses together and set aside. Coat a 13×9 inch baking pan with
nonstick cooking spray and place a layer of eggplant in the pan. Top
eggplant with some of the sauce mixture and some of the cheese mixture and
sprinkle with Parmesan cheese. Repeat the steps in layers until all the
ingredients are used. Bake at 350øF for 30-35 minutes and serve hot.
Per serving: calories 174, fat 5.2g, 25% calories from fat, cholesterol
16mg, protein 14.2g, carbohydrates 20.2g, fiber 6.7g, sodium 466mg.
Exchanges: 1 Medium Fat Meat, 1 Starch, 1 Vegetable.
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