Recipe - Cheesy Eggplant Casserole

1 One fourth cup Onions; chopped
2 Cloves garlic; minced
11 ounce Canned whole tomatoes;
undrained
2 tablespoon Tomato paste; plus 2
teaspoons
1 tablespoon Fresh parsley; plus 2 tsp.,
chopped
Three fourths teaspoon Oregano
One fourth teaspoon Dried basil
Three fourths lg Eggplant; peeled and cut or sliced up
into One fourth inch slices
2/3 cup Mozzarella cheese; shredded
2/3 cup Lowfat cottage cheese
2 tablespoon Grated Parmesan cheese; plus
2 teaspoons

Coat a large skillet with nonstick cooking spray. Add the onion and garlic
to the skillet and saut‚ 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 4050 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 13×9 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 350øF for 3035 minutes and serve hot.

Per serving: calories 174, fat 5.2g, 25% calories from fat, cholesterol
16mg, protein 14.2g, carbohydrates 20.2g, fiber 6.7g, sodium 466mg.

Exchanges: 1 Medium Fat Meat, 1 Starch, 1 Vegetable.

Source: webmaster@MealsForYou.com Copyright © 19961998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 15 min, Cook: 1:10.

Recipe by: The American Diabetes Association's Easy & Elegant Entrees

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 17,
1998