Main Ingredients:

See below ingredients and direction

Cooking Preparation of the Recipe:

1 1/3 cups onion, chopped
2 cloves garlic
11 ounces whole tomatoes, canned
2 tablespoons tomato paste
3/4 cup fat-free mozzarella cheese
3/4 cup cottage cheese, lowfat
2 tablespoons Parmesan cheese, grated
3/4 pound eggplant, slices 1/2" thick
1 tablespoon parsley
3/4 teaspoon oregano, ground
1/3 teaspoon basil, ground
1. Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet
and sauté over low heat until onion is tender, about 6 minutes. Stir in drained whole
tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste. Bring
mixture to a boil, reduce heat and let simmer, uncovered, for 40-50 minutes, stirring
occasionally.
2. Arrange eggplant slices on a steamer rack. Place in a large pot to which 1inch of
water has been added, and steam for about 5 minutes until eggplant is tender. Do not
overcook. Combine the mozzarella and cottage cheeses together and set aside. Coat a
13"x9" baking pan with nonstick cooking spray and place a layer of eggplant in the pan.
Top eggplant with some of the sauce mixture and some of the cheese mixture and
sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are
used. Bake at 350 for 30-35 minutes and serve hot.
4 Servings, 3 points each

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