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CHEESY EGGPLANT CASSEROLE

Cheesy Eggplant Casserole


Ingredients:
1-1/4 cups onions, chopped
2 cloves garlic, minced
11 ounces canned whole tomatoes,
undrained
2 Tbs. plus 2 tsp. tomato paste
1 Tbs. plus 1 tsp. fresh parsley, 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 fat-free mozzarella cheese,
shredded
2/3 cup lowfat cottage cheese
2 Tbs. plus 2 tsp. grated Parmesan
cheese

Instructions:
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, 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
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.

Quantity:
Makes 4 serving