- This topic has 1 reply, 1 voice, and was last updated February 8, 2006 at 5:03 pm by .
- February 8, 2006 at 5:03 pm #235905Liss
diabetic, low-fat cheesy eggplant casserole
1-1/4 cs. onions, chopped
2 cloves garlic, minced
11 ozs. canned whole tomatoes, undrained
2 tbsps.plus 2 tsp. tomato paste
1 tbsps. plus 1 tsp.
fresh parsley, chopped
3/4 tsp. oregano
1/4 tsp. dried basil
3/4 large eggplant, peeled and sliced into 1/4 inch slices
fat-free mozzarella cheese, shredded
2/3 c. lowfat cottage cheese
2 tbsps. plus 2 tsp.grated parmesan cheese
Coat a large skillet with nonstick cooking spray. Add the onion and garlic
to the skillet and saut? over low heat until onion is tender, about 6
Stir in undrained whole tomatoes, tomatoe paste, parsley, oregano,
basil and salt and pepper to taste. Bring mixture to a boil; reduce heat and
let simmer , uncovered, for 40-50 minutes, stirring occasionally. Arrange
eggplant slices on a steamer rack, place in a large pot to which 1 inch 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 13×9 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 350?F
for 30-35 minutes and serve hot. Makes 6 servings.
Date: Sun Jun 30, 2002 6:55 am
Subject: diabetic, low-fat cheesy eggplant casserole
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