Cheesy Eggplant Casserole Recipe

Cheesy Eggplant Casserole Recipe Ingredients :

1 1/4 cup onions, chopped
2 cloves garlic, minced
11 oz canned whole tomatoes, undrained
2 tbsp tomato paste, plus 2 teaspoons
1 tbsp fresh parsley, plus 2 tsp., chopped
3/4 tsp oregano
1/4 tsp dried basil
3/4 large eggplant, peeled and sliced - into 1/4 inch - slices
2/3 cup mozzarella cheese, shredded
2/3 cup lowfat cottage cheese
2 tbsp grated parmesan cheese, plus 2 teaspoons

Cheesy Eggplant Casserole Recipe Instructions :

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 350øF 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.

Posted to RecipeLu List by "abprice@wf.net" <abprice@wf.net> on Mar 17,
1998.





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Contributor: The American Diabetes Association's Easy & Elegant Entr

Preparation Time: 0:00

4 : Servings