Cheesy Eggplant Casserole

Course : Eggplant
Serves: 4
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1 1/4 cups onions -- chopped
2 cloves garlic -- minced
11 ounces canned whole tomatoes -- undrained
2 tablespoons tomato paste -- plus 2 teaspoons
1 tablespoon fresh parsley -- plus 2 tsp., 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 mozzarella cheese -- shredded
2/3 cup lowfat cottage cheese
2 tablespoons grated Parmesan cheese -- plus 2 teaspoons

Preparation / Directions:

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. NOTES : Prep: 15 min, Cook: 1:10.


Nutritional Information:

calories 174, fat 5.2g, 25% calories from fat, cholesterol 16mg, protein 14.2g, carbohydrates 20.2g, fiber 6.7g, sodium 466mg.

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