Ingredients for Cheesy Eggplant Aubergine Casserole
- Onions
- Garlic Cloves
- Canned Whole Tomatoes
- 2 tablespoons tomato paste
- Fresh Parsley
- 1 teaspoon dried oregano
- Dried Basil
- Eggplant
- Fat Free Mozzarella Cheese
- Low Fat Cottage Cheese
- 1/4 cup grated Parmesan cheese
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How to Make Cheesy Eggplant Aubergine Casserole
- Coat a large skillet with nonstick cooking spray. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet and sauté over low heat until onion is tender, about 6 minutes.
- Stir in 1 (28 ounce) can of undrained whole tomatoes, 2 tablespoons tomato paste, 1/4 cup chopped fresh parsley, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 40-50 minutes, stirring occasionally.
- While the sauce simmers, preheat oven to 350°F (175°C).
- Arrange 2 medium eggplants, thinly sliced (about 1/4 inch thick), on a steamer rack set over 1 inch of boiling water in a large pot. Steam for about 5 minutes until tender, but not mushy.
- In a medium bowl, combine 16 ounces fresh mozzarella cheese, crumbled, and 8 ounces cottage cheese. Set aside.
- Coat a 13x9 inch baking pan with nonstick cooking spray.
- Layer half of the eggplant slices in the prepared pan. Top with half of the tomato sauce mixture, and then half of the cheese mixture. Sprinkle with 1/4 cup grated Parmesan cheese.
- Repeat layers with remaining eggplant, sauce, and cheese. Sprinkle the top with remaining Parmesan cheese.
- Bake for 30-35 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
22g
Fat
3g
Carbs
4g
