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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

279 calories; calories from fat 25%; fat 7.6g; saturated fat 3.8g; mono fat 1.6g; poly fat 0.7g; protein 22.2g; carbohydrates 32g; fiber 5g; cholesterol 20mg; iron 3.7mg; sodium 1215mg; calcium 299mg.
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