Cheesy Eggplant Casserole
Ingredients
1-1/4 C. onions, chopped
2 cloves garlic, minced
11 oz. canned whole tomatoes, undrained
2 Tbsp. tomato paste plus 2 tsp.
1 Tbsp. fresh parsley plus 2 tsp., chopped
3/4 tsp. oregano
1/4 tsp. dried basil
3/4 large eggplant, peeled and sliced into 1/4-inch slices
2/3 C. mozzarella cheese, shredded
2/3 C. low fat cottage cheese
2 Tbsp. grated Parmesan cheese plus 2 tsp.
Cooking Instructions
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, tomato paste, parsley, oregano, basil, and salt and pepper to taste. Bring mixture to a boil. Reduce heat and let simmer, uncovered, for 40 to 50 minutes, stirring occasionally. Arrange eggplant slices on a steamer rack. Place in a large pot with 1 inch of water. 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 by 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; sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at 350 degrees F. for 30 to 35 minutes. Serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)