** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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