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Eggplant Parmesan

21st.Century.Chef's picture
Ingredients
  Eggplant 3 Medium, peeled and sliced
  Salt To Taste
  Olive oil 1 Tablespoon
  Onion 1 1⁄2 Cup (24 tbs), finely chopped
  Garlic 2 Clove (10 gm), minced
  Low fat cottage cheese 2 Cup (32 tbs)
  Part skim mozzarella cheese 3 Ounce, grated
  Bread crumbs 1⁄2 Cup (8 tbs)
  Fresh oregano/1 teaspoon dried oregano 2 Teaspoon
  Fresh basil/1 teaspoon dried basil 2 Teaspoon
  Fresh thyme/1 teaspoon dried thyme 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fresh tomatoes 3 , thinly sliced
  Marinara sauce 2 Cup (32 tbs)
  Parmesan cheese 2 Tablespoon, freshly grated
Directions

Preheat oven to 350 degrees.
Salt eggplant slices lightly.
Spray baking sheet with vegetable cooking spray.
On prepared baking sheet arrange eggplant slices.
Bake for 15 minutes or until tender.
In a skillet heat olive oil over medium heat.
Add onion and garlic.
Saute until soft.
Remove from heat.
Add cottage cheese, mozzarella cheese, bread crumbs, oregano, basil, thyme, 1/2 teaspoon salt and pepper; mix well.
Spray a 9 x 13-inch baking pan with vegetable cooking spray.
In the prepared pan arrange half the eggplant slices.
Spread with cottage cheese mixture; add a layer of the remaining eggplant slices.
Arrange tomato slices over the eggplant.
Pour the Marinara Sauce over the top; sprinkle with Parmesan cheese; cover.
Bake for 25 minutes.
Uncover.
Bake for 10 minutes longer.
Let stand for several minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy

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