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Cheesy Eggplant Casserole
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheesy Eggplant Casserole

Recipe Tags: Casserole Recipes

Date Added: January 04, 2014

Ingredients:

1 1/4 Cups Onions chopped
2 Unit Cloves Of Garlic minced
11 Ounces Whole Tomatoes undrained
2 Tablespoons Tomato Paste plus 2 teaspoons
1 Tablespoon Fresh Parsley plus 2 tsp., chopped
3/4 Teaspoon Oregano ; crushed
1/4 Teaspoon Dried Basil crushed
3/4 Eggplant peeled and sliced into 1/4 inch slices
Cup Mozzarella Cheese shredded
Cup Cottage Cheese drained
2 Tablespoons Parmesan Cheese plus 2 teaspoons
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Directions:

1. Coat a large skillet with nonstick cooking spray.

2. Add the onion and garlic to the skillet and saute over low heat until onion is tender, about 6 minutes.

3. Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste.

4. Bring mixture to a boil; reduce heat and let simmer , uncovered, for 40-50 minutes, stirring occasionally.

5. 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.

6. Do not overcook. Combine the mozzarella and cottage cheeses together and set aside.

7. Coat a 13x9 inch baking pan with nonstick cooking spray and place a layer of eggplant in the pan.

8. Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with Parmesan cheese.

9. Repeat the steps in layers until all the ingredients are used.

10. Bake at 350 F for 30-35 minutes and serve hot.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Tomato, MSG, Cheese, Garlic, Onion allergies.
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