Eggplant Parmesan with Feta

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

Preparation

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.