8 Servings
vegetable oil, spray
2 peeled (thickly Sliced) eggplants
2 tablespoons
olive oil
SAUCE
2 tablespoons olive oil
1 cup finely chopped onions
3
cloves garlic, minced
14 ounces diced tomatoes
6 1/2 ounces no-salt-added tomato
paste
1 cup water
1/2 teaspoon salt
2 teaspoons crushed rosemary
2 tablespoons
finely chopped parsley
2 tablespoons finely chopped mint
FILLING
2
cups nonfat cottage cheese
2 Egg Beaters Real Egg Product, egg substitute equivalent
to 2 eggs
1 teaspoon crushed rosemary
1/2 teaspoon ground oregano
1/4 teaspoon
grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
TOPPING
1/4
cup grated Parmesan cheese
Preheat broiler. Lightly spray a 3 1/2-quart oblong
glass baking dish with vegetable oil.
Place eggplant slices on two large baking
sheets. Brush both sides of slices lightly with 2 tablespoons olive oil. Brown 5
minutes on each side, or until eggplant is tender.
Reduce oven temperature to
375F.
SAUCE
Heat 2 tablespoons olive oil in a nonstick skillet over medium-high
heat. Add onion and sauté until translucent. Add garlic and cook 1 minute more. Stir
in tomatoes, tomato paste, water salt and 2 teaspoons rosemary. Reduce heat and simmer
10 minutes. Add parsley and mint. Remove from heat and set aside.
FILLING
In a bowl, combine cottage cheese, egg substitute , 1 teaspoon rosemary,
oregano, 1/4 cup Parmesan
Cheese and pepper.
Spread half of sauce on bottom of prepared dish. Arrange half of eggplant over
it. Spread filling over eggplant, then lay remaining eggplant on top of filling.
Cover with remaining sauce. Sprinkle 1/4 cup Parmesan cheese over all. Cover casserole
with foil and bake 40 or 45 minutes. Uncover and bake 10 additional minutes. Serve.
Amount Per Serving
Calories 215 Calories from Fat 100
Percent Total Calories
From:
Fat 46% Protein 21% Carb. 33%
Nutrient Amount per Serving Value
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Cholesterol 3 mg 1%
Sodium 461 mg 19%
Total Carbohydrate 18 g 6%
Dietary Fiber 2 g 7%
Sugars 0 g
Protein 11 g
Vitamin A 22% Vitamin C 46% Calcium 0% Iron 14%
