Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 1 3/4 c. onion, chopped; 2 cloves garlic, minced; 16 oz. can whole tomatoes (undrained); 1/4 c. tomato paste; 2 Tbsp. fresh chopped parsley; 1 tsp. salt (optional); 1 tsp. dried whole oregano; 1/2 tsp. dried whole basil; pepper to taste; 3 lb. eggplant, peeled and sliced (1/4-inch); 1 c. shredded low-fat Mozzarella cheese; 1 (8 oz.) low-fat cottage cheese; 3 Tbsp. Parmesan cheese, grated

13 ingredients

8 steps

Ingredients

1 3/4 c. onion, chopped
2 cloves garlic, minced
16 oz. can whole tomatoes (undrained)
1/4 c. tomato paste
2 Tbsp. fresh chopped parsley
1 tsp. salt (optional)
1 tsp. dried whole oregano
1/2 tsp. dried whole basil
pepper to taste
3 lb. eggplant, peeled and sliced (1/4-inch)
1 c. shredded low-fat Mozzarella cheese
1 (8 oz.) low-fat cottage cheese
3 Tbsp. Parmesan cheese, grated

Directions

1

Coat large skillet with vegetable cooking spray.
2

Saute onion and garlic over low heat until onion is tender.
3

Stir in next 7 ingredients.
4

Bring to a boil, then reduce heat.
5

Simmer, uncovered, for 30 to 40 minutes, stirring occasionally.
6

Cook eggplant, covered, in small amount of boiling water for 3 to 5 minutes or until just tender.
7

Do not overcook.
8

Drain well. Combine Mozzarella and cottage cheese; set aside.