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Cassertole - Cheesy Eggplant Layer Casserole

Source of Recipe

from American diabetes assoc via dwfoods com


List of Ingredients

1 1/4 c. chopped onions
2 cloves minced garlic
1 1/4 c. canned whole tomatoes, undrained
2 tbsp. + 2 tsp. tomato paste
3/4 tsp. dried parsley
3/4 tsp. oregano
1/4 tsp. dried basil
3/4 large eggplant, sliced into 1/4" slices
2/3 c. shredded fat free mozzarella cheese
2/3 c. low fat cottage cheese
2 tbsp. + 2 tsp. freshly grated Parmesan cheese


Recipe

Preheat the oven to 350. Coat a 13x9x2" baking pan with non stick cooking spray.
Coat a large frying pan with non stick cooking spray.
Add the onion and garlic to the pan and saute over a low heat until the onion is tender, about 6 minutes.
Stir in the undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste.
Bring the mixture to a boil. Reduce the heat and let simmer, uncovered, for 40 - 50 minutes, stirring occasionally.
Arrange the eggplant slices on a steamer rack.
Place in a large pot with 1" of water in the bottom and steam for about 5 minutes, until the eggplant is tender. Do not overcook.
Combine the mozzarella and cottage cheeses together and set aside.
Place a layer of the eggplant in the pan.
Top the eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with some of the Parmesan cheese.
Repeat the steps in layers until all the ingredients are used.
Bake for 30 - 35 minutes.
Serve hot.


Nutritional info per serving:

calories 160, fat 1.8g, 10% calories from fat, chol 6mg, prot 15.3g, carb 22.4g, fiber 6.8g, sugar 11.4g, sodium 607mg, diet points 2.5.
Diabetic exchanges:
Vegetable: 3.2, Lean meat: 0.2, Fat: 0.2, Sugar: 0.1, Very lean meat protein: 1.4