Cheesy Eggplant Casserole

Cheesy Eggplant Casserole

Serves: 4
 
 
Soups
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Cheesy Eggplant Casserole, you'll need:
  • 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

Method

  • 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
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