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Since the flesh of an eggplant discolors rapidly, the eggplant should be cut just before it's baked.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
8 mins
cook:
50 mins
total:
58 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Place eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes or until tender, stirring once. Remove eggplant from oven, and reduce oven temperature to 400°.

  • Cook pasta according to package directions, omitting salt and fat; drain.

  • Spread 1/4 cup pasta sauce in an 11 x 7-inch baking dish coated with cooking spray. (Layer will be thin.) Arrange pasta over sauce. Top with eggplant and spoonfuls of cottage cheese. Spoon remaining pasta sauce over top. Cover loosely with foil, and bake at 400° for 20 minutes. Uncover, sprinkle with mozzarella cheese, and bake an additional 15 minutes or until lightly browned.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

297 calories; fat 5.9g; saturated fat 2.7g; protein 18.5g; carbohydrates 42.8g; cholesterol 13mg; iron 2.4mg; sodium 677mg; calories from fat 18%; fiber 5g; calcium 273mg.
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