Adding feta to traditional Eggplant Parmesan takes the flavor up a notch.
Yield: Makes 6 servings
- 1/2 small eggplant
- 3/4 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup egg substitute
- Vegetable cooking spray
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 (16-ounce) container 1% low-fat cottage cheese*
- 1/2 cup crumbled feta cheese
- Cut eggplant crosswise into 1/8-inch-thick slices. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Combine breadcrumbs and 3 tablespoons Parmesan cheese. Dip eggplant into egg substitute. Dredge in breadcrumb mixture. Coat eggplant evenly on both sides with cooking spray. Arrange slices on a rack coated with cooking spray; place rack inside a roasting pan.
- Bake at 375° for 16 minutes, turning after 8 minutes.
- Sauté onion and garlic in a large saucepan coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon pepper, sugar, basil, and oregano; bring to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until thickened.
- Spoon 1 cup tomato mixture into an 8-inch square baking dish coated with vegetable cooking spray; arrange one-third of eggplant slices in a single layer over tomato mixture.
- Stir together cottage cheese and feta cheese; spoon 1/3 cup cheese mixture over eggplant. Spoon 1 cup tomato mixture over cheese mixture. Repeat layers twice, ending with tomato mixture. Sprinkle with remaining Parmesan cheese.
- Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.
- *Part-skim ricotta cheese may be substituted for cottage cheese, if desired.