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Add a photoServings: 4
Ingredients
- 1 1/3 c. onion minced
- 2 x Cloves garlic
- 11 ounce whole tomatoes canned
- 2 Tbsp. tomato paste
- 3/4 c. fat-free mozzarella cheese
- 3/4 c. cottage cheese, lowfat
- 2 Tbsp. Parmesan cheese grated
- 3/4 lb eggplant slices 1/2" thick
- 1 Tbsp. parsley
- 3/4 tsp oregano grnd
- 1/3 tsp basil grnd
Directions
- Coat a large skillet with nonstick cooking spray. Add in the onion and garlic to the skillet and saute/fry over low heat till onion is tender, about 6 min. Stir in liquid removed whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste. Bring mix to a boil, reduce heat and let simmer, uncovered, for 40-50 min, stirring occasionally.
- Arrange eggplant slices on a steamer rack. Place in a large pot to that 1inch of water has been added, and steam for about 5 min till eggplant is tender. Don't overcook. Combine the mozzarella and cottage cheeses together and set aside. Coat a 13"x9" baking pan with nonstick cooking spray and place a layer of eggplant in the pan. Top eggplant with some of the sauce mix and some of the cheese mix and sprinkle with Parmesan cheese. Repeat the steps in layers till all the ingredients are used. Bake at 350F for 30-35 min and serve warm.
- Makes 4 Servings
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 57 | 34% |
| Total Fat 6.36g | 8% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 470mg | 20% |
| Potassium 533mg | 15% |
| Total Carbs 16.25g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.25g | 6% |
| Protein 13.81g | 22% |
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