Directions:
- Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.
- For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.
- Mix the filling-cottage cheese, egg, parmesan, and rosemary.
- Layer the ingredients in a loaf pan-half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
- Bake at 350°F for a half hour or so until the filling is set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.59 Kcal (1652 kJ) | ||
| Calories from fat | 293.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.61g | 50% | |
|---|---|---|---|
| Cholesterol | 53.69mg | 18% | |
| Sodium | 419.04mg | 17% | |
| Potassium | 521.45mg | 11% | |
| Total Carbs | 15.65g | 5% | |
| Sugars | 11.23g | 45% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 11.24g | 22% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 0.4mg | 2% | |
| Calcium | 131.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 137.12 Kcal (574 kJ) | ||
| Calories from fat | 101.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 50% | |
|---|---|---|---|
| Cholesterol | 18.66mg | 18% | |
| Sodium | 145.61mg | 17% | |
| Potassium | 181.2mg | 11% | |
| Total Carbs | 5.44g | 5% | |
| Sugars | 3.9g | 45% | |
| Dietary Fiber | 1.5g | 17% | |
| Protein | 3.91g | 22% | |
| Vitamin C | 4.2mg | 20% | |
| Iron | 0.2mg | 2% | |
| Calcium | 45.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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