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Add a photoServings: 4
Ingredients
- 1 c. spaghetti sauce, Barilla
- 3/4 c. shredded lowfat mozzarella cheese
- 3/4 c. nonfat cottage cheese
- 2 Tbsp. Parmesan cheese grated
- 3/4 lb eggplant slices 1/2" thick
Directions
- Grill eggplant on George Foreman Grill for about 5-10 min till soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350 for 30-35 min and serve warm.
- I made this the other night. I think I originally got it off the Eat-LF list. It was originally supposed to be sort of like a lasagna, but using eggplant instead of the noodles. It also steamed the eggplant, and you made the sauce yourself. I made a variety of adjustments to make this a lot easier. I thought it came out pretty good, and at only 3 WW points for a good sized piece, you can even have seconds!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 62 | 37% |
| Total Fat 6.89g | 9% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 504mg | 21% |
| Potassium 421mg | 12% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.93g | 5% |
| Protein 11.11g | 18% |
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