Ingredients
- 1 large eggplant
- 1 28-oz. can tomato puree, salt-free
- 1 tbsp. plus 1 tsp. oregano, divided
- 1 clove garlic, crushed
- 1 tbsp. molasses
- 1 lb. low-fat cottage cheese
- 1/4 tsp. garlic powder
- 2 tbsp. flour
- 4 oz. low-fat mozzarella
- 2 tbsp. parmesan cheese
- fresh basil leaves, optional
Directions
Yields: 4 servings
Time: About 40 minutes
Preheat oven to 350°. 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 uncovered, for 20 minutes. Garnish with basil, if desired.
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