cat lover
07-19-2006, 05:52 PM
1 3/4 cups onions,cooked& chopped
2 cloves garlic, minced
2 cups canned whole tomatoes, undrained
1/4 cup tomato paste
2 tbsp. fresh parsley, chopped
1 tsp. oregano
1/2 tsp. dried basil
1 large eggplant, peeled and sliced into 1/4" slices
1 cup fat- ree mozzarella cheese, shredded
1 cup lowfat cottage cheese
1/4 cup grated Parmesan cheese
Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and saute over low heat till 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 and place in a large pot to which 1" of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook.Combine the mozzarella and cottage cheeses together and set aside. Coat a 13x9 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 and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at temperature 350 degrees for 30 to 35 minutes and serve hot. Serves 6
2 cloves garlic, minced
2 cups canned whole tomatoes, undrained
1/4 cup tomato paste
2 tbsp. fresh parsley, chopped
1 tsp. oregano
1/2 tsp. dried basil
1 large eggplant, peeled and sliced into 1/4" slices
1 cup fat- ree mozzarella cheese, shredded
1 cup lowfat cottage cheese
1/4 cup grated Parmesan cheese
Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and saute over low heat till 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 and place in a large pot to which 1" of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook.Combine the mozzarella and cottage cheeses together and set aside. Coat a 13x9 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 and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at temperature 350 degrees for 30 to 35 minutes and serve hot. Serves 6