Cheesy Eggplant Casserole

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Cheesy Eggplant Casserole Ingredients

1 1/4 c Onions; chopped	1/4 ts Dried basil
2 Cloves garlic; minced	3/4 lg Eggplant; peeled and sliced
11 oz Canned whole tomatoes;	2/3 c Mozzarella cheese; shredded
2 tb Tomato paste; plus 2	2/3 c Lowfat cottage cheese
1 tb Fresh parsley; plus 2 tsp.,	2 tb Grated Parmesan cheese; plus
3/4 ts Oregano

Instructions for Cheesy Eggplant Casserole

Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and saut? over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomatoe paste, parsley, oregano, basil and salt and pepper to taste. Bring mixture to a boil; reduce heat and let simmer , uncovered, for 40-50 minutes, stirring occasionally. Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook. Combine the mozzarella and cottage cheeses together and set aside. Coat a 13?9 inch baking pan with nonstick cooking spray and place a layer of eggplant in the pan. Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at 350?F for 30-35 minutes and serve hot. Per serving: calories 174, fat 5.2g, 25% calories from fat, cholesterol 16mg, protein 14.2g, carbohydrates 20.2g, fiber 6.7g, sodium 466mg. Exchanges: 1 Medium Fat Meat, 1 Starch, 1 Vegetable. Source: webmaster@MealsForYou.com Copyright ? 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 15 min, Cook: 1:10. Recipe by: The American Diabetes Associations Easy & Elegant Entrees Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 17, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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