Eggplant Parmesan with Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 small eggplant |
3/4 teaspoon salt, divided |
1 teaspoon pepper, divided |
1 cup italian breadcrumbs |
1/2 cup grated parmesan cheese, divided |
1/2 cup egg substitute |
vegetable cooking spray |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (28-ounce) can crushed tomatoes |
1 teaspoon sugar |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 (16-ounce) container 1% low-fat cottage cheese |
1/2 cup crumbled feta cheese |
Directions:
1. Cut eggplant crosswise into 1/8-inch-thick slices. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Combine breadcrumbs and 3 tablespoons Parmesan cheese. Dip eggplant into egg substitute. Dredge in breadcrumb mixture. Coat eggplant evenly on both sides with cooking spray. Arrange slices on a rack coated with cooking spray; place rack inside a roasting pan.
3. Bake at 375° for 16 minutes, turning after 8 minutes.
4. Sauté onion and garlic in a large saucepan coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, sugar, basil, and oregano; bring to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until thickened.
5. Spoon 1 cup tomato mixture into an 8-inch square baking dish coated with vegetable cooking spray; arrange one-third of eggplant slices in a single layer over tomato mixture.
6. Stir together cottage cheese and feta cheese; spoon 1/3 cup cheese mixture over eggplant. Spoon 1 cup tomato mixture over cheese mixture. Repeat layers twice, ending with tomato mixture. Sprinkle with remaining Parmesan cheese.
7. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.
8. *Part-skim ricotta cheese may be substituted for cottage cheese, if desired.
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