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Eggplant Casserole

  Eggplant 1 Large, peeled and cut into 1/2 inch thick slices
  Melted butter/Margarine 1⁄4 Cup (4 tbs), melted
  Salt To Taste
  Pepper To Taste
  Onion 1 Medium, chopped
  Vegetable oil 2 Tablespoon
  Tomato sauce 16 Ounce (2 Can, 8 Ounce Each)
  Tomato paste 1⁄3 Cup (5.33 tbs)
  Dried whole oregano 1⁄2 Teaspoon
  Chopped parsley 1 Tablespoon
  Egg 1 , beaten
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Cottage cheese 1 Cup (16 tbs)

2. On a cookie sheet, keep the eggplant slices ; apply melted butter over it, and season with salt and pepper.
3. Broil the eggplant slices, 6 inches from heat 5 minutes or until golden brown; turn slices over and broil until brown. Remove and keep them aside.
4. In a medium skillet, saute onion in oil until tender.
5. Mix intomato sauce, tomato paste, oregano, and parsley; stir well, and keep aside.
6. In a bowl, mix egg, 2 tablespoons Parmesan cheese, and cottage cheese. Mix well, and set aside.
7. Take a lightly greased 12- x 8- x 2-inch casserole dish and spoon half of tomato sauce mixture into it.
8. Arrange half of eggplant slices over tomato sauce.
9. Using a ladle, spread cottage cheese mixture over eggplant.
10. With the remaining tomato sauce mixture, top with remaining eggplant.
11. Scatter the remaining 2 tablespoons Parmesan cheese over the top.
12. Bake for 40 minutes.

13. Serve hot and this dish yields 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 189 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 5.2 g25.8%

Trans Fat 0 g

Cholesterol 47.2 mg15.7%

Sodium 230.6 mg9.6%

Total Carbohydrates 14 g4.7%

Dietary Fiber 3.8 g15.3%

Sugars 7.7 g

Protein 8 g15.6%

Vitamin A 17.5% Vitamin C 25.5%

Calcium 10.4% Iron 7.5%

*Based on a 2000 Calorie diet

Eggplant Casserole Recipe