EggPlantCasserole: 1/4 tsp salt 2 small to medium eggplants, peeled and sliced, about 1/2-inch thickness 1 Tbsp olive oil 1/4 cup chopped green onions 1 medium onion, coarsely chopped 1 bell pepper (red or green), diced 1/2 cup sliced mushrooms 1 clove garlic, minced 1 tsp dried Italian seasoning 2 (14 oz) can no-salt added diced tomatoes. Puree 2c. diced tomatoes in blender. 1/4 cup all-purpose flour 1 olive oil cooking spray 2 cup low-fat (1%) cottage cheese 1 1/4 cup shredded low-fat mozzarella cheese Directions: Preheat oven to 350ºF. Sprinkle salt over eggplant and set aside. SAUCE: In a large skillet, heat oil over medium-high. Sauté onions, bell pepper, mushrooms, and garlic until tender, about 3 to 4 minutes. Add Italian seasoning,tomato purée and diced tomatoes; bring to a boil. Reduce heat and simmer about 22 minutes. EGGPLANT: Coat eggplant with flour, front and back. Coat skillet with cooking spray and heat over medium heat. Add eggplant slices in batches and cook, covered, until browned, turning once - about 3 to 5 minutes per side. CASSEROLE: In a 7 x11-inch casserole dish, spread about 1 cup sauce. Add a layer of eggplant. Top with 1 cup cottage cheese, more sauce and 1/2 cup mozzarella cheese. Repeat again, placing a layer of sauce on top. Sprinkle with remaining mozzarella. Bake uncovered in preheated oven, about 30 minutes. Let stand 5 minutes before serving. Makes 6 servings Cals 248 Fat 8g Cholesterol 18mg Sodium 595mg Carbs 29g Fiber 8g Protein 20g
Posted on: Sat, 03 Aug 2013 19:22:21 +0000
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