Oven Eggplant
Ingredients
1 medium eggplant
1/2 C. cottage cheese, low fat
2 Tbsp. onion, chopped
1 tsp. bay leaf, ground
1 tsp. basil
1 tsp. oregano
2 Tbsp. tomato sauce
2 oz. provolone
Cooking Instructions
Cook eggplant in boiling water, covered, 10 minutes. Drain and cut in half lengthwise. Scoop out insides, leaving 1/2-inch shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce. Preheat oven to 350 degrees F. Stuff eggplant halves. Place in casserole dish. Bake, covered, 15 minutes. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more minutes, uncovered.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)