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Eggplant Parmesan with Feta

Yield Makes 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

  4. 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.

  5. 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.

  6. 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.

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

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