Layered eggplant, veggies and creamy cheeses create a satisfying casserole loaded with Mediterranean flavor.
Preparation Time: 20 mins
Cooking Time: 1 hr
Yield: 6 x slices
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.