Eggplant Cheese Casserole Recipe
Recipe Ingredients
2 1/2 c. 1% cottage cheese2 eggs, beaten
2 med. size eggplant, peeled (7 to 8 inch each)
1/4 tsp. ground nutmeg
2 c. sugar free tomato sauce
1 c. tomato puree
1 tbsp. olive oil
1/2 minced onion
3 cloves minced garlic
1/2 c. chopped green pepper
1 c. chopped fresh mushrooms
1/2 c. grated carrot
1/2 c. grated zucchini
1/2 tsp. basil
1/2 tsp. oregano
1/4 c. minced fresh parsley or 1 tbsp. dried
Cooking Directions
Saute on medium heat onion and garlic in olive oil. Add chopped green pepper, shredded carrot and zucchini. Add 1/2 cup water. Cover pot. Simmer 5 to 10 minutes until vegetables are tender. Add tomato pure and tomato sauce and herbs and spices to vegetable mixture. Combine well. Simmer 5 to 10 minutes for flavors to blend.Combine cottage cheese and beaten eggs and nutmeg. Refrigerate. Slice peeled eggplant into 1/2 inch rounds. Bake on flat shallow dish at 350 degrees for approximately 10 to 15 minutes until tender when pierced with fork.
In 7 x 11 inch casserole pan or 2 quart round casserole dish spread small amount of vegetable tomato sauce. Alternate eggplant, cheese mixture and sauce, layer ingredients until ending with sauce, save small amount cheese mixture to "dot" on the top. Bake at 350 degrees for 25 to 30 minutes. Let set for 10 minutes before serving. (Approximately serves 6 - 1 1/2 cup servings.) Serve with 1 cup salad. Single serving = 1 protein, 1 cup vegetable, 1 cup salad.