Cheesy Eggplant Casserole
1-1/4 cups onions, chopped
Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and sauté over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomato 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.
2 cloves garlic, minced
11 ounces canned whole tomatoes, undrained
2 tablespoons plus 2 teaspoons tomato paste
1 tablespoon plus 1 teaspoon fresh parsley, chopped
3/4 teaspoon oregano
1/4 teaspoon dried basil
3/4 large eggplant, peeled and sliced
into 1/4 inch slices
2/3 cup fat-free mozzarella cheese, shredded
2/3 cup lowfat cottage cheese
2 tablespoons plus 2 teaspoon grated parmesan cheese
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 13x9 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 350°F for 30-35 minutes and serve hot.
This recipe was delicious. However, the amount was barely four servings and needed only an 8 x 8 casserole. I would recommend doubling the ingredients. Also it would help if a weight was given for the eggplant (rather than large) and also the width of the slices (thick or thin). Thank you.
Anonymous, Portland, OR
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