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  • Healthy Serving: Recipe Directory

  • Eggplant Parmesan

  • Ingredients:

    • 1 large eggplant
    • 1 28-oz. can tomato puree, salt-free
    • 1 tbsp. oregano
    • 1 clove garlic, crushed
    • 1 tbsp. Molasses
    • 1 lb. low-fat cottage cheese
    • 1 tsp. oregano
    • 1/4 tsp. garlic powder
    • 2 tbsp. flour
    • 4 oz. low-fat mozzarella
    • 2 tbsp. Parmesan cheese

    Slice eggplant into 1/2-inch wheels. Steam in 1/2-inch of water for 10 minutes. Meanwhile, heat tomato puree with 1 tbsp. oregano, garlic, and molasses. Mix cottage cheese with 1 tsp. oregano, 1/4 tsp. Garlic powder, and 2 tbsp. flour. In a casserole, put layer of eggplant, then cottage cheese, then tomato sauce. Repeat layers. Top with grated mozzarella and Parmesan. Bake at 350° uncovered, for 20 minutes. Yields 4 servings.

    Per serving:

    • Calories: 325
    • Cholesterol: 23 mg.
    • Fat: 7 g
    • Sodium: 645 mg.
    • Calories from fat: 19%

    From Rhode Island Hospital's "Healthy Cooker"