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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheesy Eggplant Parmesan Recipe

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This recipe for Cheesy Eggplant Parmesan is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant, peeled and sliced crosswise into 3/4" round slices
1 tsp black pepper
1 1/2 C low-fat cottage cheese
1 large egg white
1/2 C finely grated Parmesan cheese, divided
2 C marinara sauce
1/2 C shredded part-skim mozzarella cheese
flat leaf parsley, for garnish
Directions:
Directions:
Heat large skillet over medium-high hear: lightly coat pan with cooking spray and add some eggplant slices in a slice layer. Season with pepper and cook until lightly browned, about 6 minutes. Turn eggplant over and season with more pepper.

Preheat oven to 350º. In food processor, pulse the cottage cheese until it is semi-smooth. Transfer to a medium and stir in the egg white and 1/4 C parmesan cheese.

Lightly coat a 11x7 inch baking dish with cooking spray. Coat bottom of pan with marinara sauce, layer half of eggplant slices. Top with cottage cheese mixture and remaining eggplant slices, followed by marinara sauce. Sprinkled with mozzarella and then remaining parmesan cheese. Bake until hot and bubbling, 30-40 minutes. Cool for 15 minutes before serving. Garnish with parsley.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is even better as a left-over.

 

 

 

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