Yield
Makes 6 servings

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

Step 7

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

Step 8

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

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