Ingredients:
1 1/4 cups onions, chopped
2 garlic cloves, minced
11 ounces canned whole tomatoes, undrained
8 teaspoons tomato paste
4 teaspoons fresh parsley, chopped
3/4 teaspoon oregano
1/4 teaspoon dried basil
3/4 large eggplants, peeled and sliced into 1/4 inch slices
2/3 cup fat free mozzarella cheese, shredded
2/3 cup low fat cottage cheese
8 teaspoons grated parmesan cheese
Directions:
Coat a large skillet with nonstick cooking spray.
Add the onion and garlic to the skillet and saute over low heat until onion is tender, about 6 minutes.
Stir in undrained 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 to 50 minutes, stirring occasionally.
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.
Do not overcook.
Combine the mozzarella and cottage cheeses together and set aside.
Coat a 13×9 inch 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 degree oven for 30 to 35 minutes and serve hot.
Servings: 6
Time preparation: 20 min.
Time total: 110 min.