Cheesy Eggplant Casserole Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 1/4 cup onions, chopped
2 cloves garlic, minced
11 ounces canned whole tomatoes, undrained
2 tablespoons tomato paste, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons tomato paste
1 tablespoon fresh parsley, chopped, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon fresh parsley, chopped
3/4 teaspoon oregano
1/4 teaspoon dried basil
3/4 large eggplant, peeled and sliced into 1/4 inch slices
2/3 cup fat-free mozzarella cheese, shredded
2/3 cup lowfat cottage cheese
2 tablespoons grated parmesan cheese, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons grated parmesan cheese

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Directions:

Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and sauté 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 13x9 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 350°F for 30-35 minutes and serve hot.

This recipe from CDKitchen for Cheesy Eggplant Casserole serves/makes 6

Recipe ID: 17814

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