Eggplant Parmesan with Feta

Southern Living
Makes 6 servings


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1/2 small eggplant
3/4 teaspoon salt, divided
1 teaspoon pepper, divided
1 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese, divided
1/2 cup egg substitute
Vegetable cooking spray
1 medium onion, chopped
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 (16-ounce) container 1% low-fat cottage cheese*
1/2 cup crumbled feta cheese


Cut eggplant crosswise into 1/8-inch-thick slices. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Combine breadcrumbs and 3 tablespoons Parmesan cheese. Dip eggplant into egg substitute. Dredge in breadcrumb mixture. Coat eggplant evenly on both sides with cooking spray. Arrange slices on a rack coated with cooking spray; place rack inside a roasting pan.

Bake at 375° for 16 minutes, turning after 8 minutes.

Sauté onion and garlic in a large saucepan coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, sugar, basil, and oregano; bring to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until thickened.

Spoon 1 cup tomato mixture into an 8-inch square baking dish coated with vegetable cooking spray; arrange one-third of eggplant slices in a single layer over tomato mixture.

Stir together cottage cheese and feta cheese; spoon 1/3 cup cheese mixture over eggplant. Spoon 1 cup tomato mixture over cheese mixture. Repeat layers twice, ending with tomato mixture. Sprinkle with remaining Parmesan cheese.

Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.

*Part-skim ricotta cheese may be substituted for cottage cheese, if desired.

Created date

July 2003

Nutritional Information

Calories 279
Caloriesfromfat 25 %
Fat 7.6 g
Satfat 3.8 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 22.2 g
Carbohydrate 32 g
Fiber 5 g
Cholesterol 20 mg
Iron 3.7 mg
Sodium 1215 mg
Calcium 299 mg