Layered eggplant, veggies and creamy cheeses create a satisfying casserole loaded with Mediterranean flavor.
Author: American Institute for Cancer Research - www.aicr.org
Serves: 6 person(s)
Preparation Time: 20 mins
2 small to medium eggplants, peeled and sliced, about 1/2-inch thickness
1 Tbsp olive oil
1/4 cup chopped green onions
1 medium onion, coarsely chopped
1 bell pepper (red or green), diced
1/2 cup sliced mushrooms
1 clove garlic, minced
1 tsp dried Italian seasoning
1 (14 oz) can no-salt added diced tomatoes
1/4 cup all-purpose flour
1 olive oil cooking spray
2 cup low-fat (1%) cottage cheese
1 1/4 cup shredded low-fat mozzarella cheese
SAUCE: In a large skillet, heat oil over medium-high. Sauté onions, bell pepper, mushrooms, and garlic until tender, about 3 to 4 minutes. Add Italian seasoning, tomato purée and diced tomatoes; bring to a boil. Reduce heat and simmer about 22 minutes.
EGGPLANT: Coat eggplant with flour, front and back. Coat skillet with cooking spray and heat over medium heat. Add eggplant slices in batches and cook, covered, until browned, turning once - about 3 to 5 minutes per side.
CASSEROLE: In a 7 x 11-inch casserole dish, spread about 1 cup sauce. Add a layer of eggplant. Top with 1 cup cottage cheese, more sauce and 1/2 cup mozzarella cheese. Repeat again, placing a layer of sauce on top. Sprinkle with remaining mozzarella. Bake uncovered in preheated oven, about 30 minutes. Let stand 5 minutes before serving.
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