More like eggplant lasagna, but whatever it's called, it's delicious!
Preheat oven to 350F.
In a medium bowl, mix the cottage cheese and mozzarella. Mix in eggs and 2 Tablespoons Italian seasoning. Set aside.
In a medium bowl, combine tomato sauce and puree, Italian seasoning and granulated garlic. Set aside.
Clean eggplants, peel and slice into 1/4- 1/3" crosswise slices.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Place one layer of eggplant slices in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
In a 13 x 9" baking pan, evenly spread 3/4 cup of sauce. Arrange a layer of half the eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture.
Layer half the remaining sauce, all remaining eggplant and all remaining cheese.
Pour remaining sauce on top of layers.
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 293 | ||
Calories from Fat: 117 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 256.2mg | 79 % | |
Sodium 662.7mg | 23 % | |
Potassium 1063.1mg | 28 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 14.9g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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