Recipe Library
Eggplant & Cheese Casserole
Instructions
Peel and slice eggplant into ¼ inch slices. Steam eggplant slices in a large pot for 5 minutes. Use a steamer rack with 1 inch of water in the bottom of the pot. Do not over cook. Coat a large skillet with non-stick cooking spray. Add the onion and garlic and sauté until the onion is translucent. Stir in the un-drained whole tomatoes, tomato paste, oregano, basil and salt & pepper. Bring to a boil then simmer uncovered for 15 minutes. Combine Cottage Cheese and mozzarella together and set aside. Coat a 9" x 9" baking pan with non-stick spray and place a layer of eggplant in the bottom. Alternate the sauce and cheese mixtures. Continue making layers until all ingredients are used. Sprinkle with parmesan cheese and bake at 350 degrees for ½ hour.
(Makes 6 servings).
Instructions
Peel and slice eggplant into ¼ inch slices. Steam eggplant slices in a large pot for 5 minutes. Use a steamer rack with 1 inch of water in the bottom of the pot. Do not over cook. Coat a large skillet with non-stick cooking spray. Add the onion and garlic and sauté until the onion is translucent. Stir in the un-drained whole tomatoes, tomato paste, oregano, basil and salt & pepper. Bring to a boil then simmer uncovered for 15 minutes. Combine Cottage Cheese and mozzarella together and set aside. Coat a 9" x 9" baking pan with non-stick spray and place a layer of eggplant in the bottom. Alternate the sauce and cheese mixtures. Continue making layers until all ingredients are used. Sprinkle with parmesan cheese and bake at 350 degrees for ½ hour.
(Makes 6 servings).
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