Vegetarian: Vegetarian Dishes: Cheesy Eggplant Casserole

Layered eggplant, veggies and creamy cheeses create a satisfying casserole loaded with Mediterranean flavor.

Author: American Institute for Cancer Research - www.aicr.org
Date: May 23, 2013

Serves: 6 person(s)
Yield: 6 x slices

Preparation Time: 20 mins
Cooking Time: 1 hrs 45 mins

Ingredients:

    1/4 tsp salt
    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

Directions:

    Preheat oven to 350ºF. Sprinkle salt over eggplant and set aside.

    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.

Nutritional Information
(Per Serving)

Calories:248 cals
Kilojoules:1,037 kJ
Fat:7.6 g
Carbohydrates:28.8 g
Protein:19.7 g
Cholesterol:18.0 mg
Sodium:595 mg
Saturated Fat:3.3 g
Fiber:8.4 g
Calcium:291.0 mg
Total Sugars:13.0 g

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