Course : Eggplant
Serves: 6
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1 Cup rice uncooked
1 medium eggplant sliced in 1/2-inch rounds
2 tablespoons vegetable oil
1 medium Onion chopped
1 clove garlic minced
1/2 pound fresh mushrooms sliced
8 ounces canned tomato sauce
1 teaspoon oregano
1/2 teaspoon dried basil
12 ounces fat free cottage cheese
1/4 Cup skim milk
1 pieces skim mozzarella cheese (2 oz.) shredded

Preparation / Directions:

Cook rice. Steam eggplant slices just until tender. Saute onion, garlic, and mushrooms in oil until browned. Add tomato sauce and herbs, scraping up drippings. Simmer fora few minutes to blend flavors. Mix cottage cheese and milk. In greased 2 qt. baking dish, layer cooked rice, eggplant, cottage cheese and sauce. Repeat, ending with sauce. Top with mozzarella. Bake at 350 F for 30 minutes.


Nutritional Information:

3895 Calories (kcal); 437g Total Fat; (98% calories from fat); 3g Protein; 7g Carbohydrate; 1mg Cholesterol; 33mg Sodium

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