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Eggplant Parmesan with Feta

Posted by on Aug. 25, 2013 at 3:00 PM
  • 5 Replies

    Eggplant Parmesan with Feta

               Eggplant Parmesan with Feta

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
  • medium onion, chopped 
  • garlic cloves, minced
  • (28-ounce) can crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • (16-ounce) container 1% low-fat cottage cheese* 
  • 1/2 cup crumbled feta cheese


  1. Cut eggplant crosswise into 1/8-inch-thick slices. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. Bake at 375° for 16 minutes, turning after 8 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.
  8. *Part-skim ricotta cheese may be substituted for cottage cheese, if desired.
by on Aug. 25, 2013 at 3:00 PM
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Replies (1-5):
by Member on Aug. 25, 2013 at 3:10 PM
Sounds good, I always make eggplant parmesan and love to use different cheeses so will have to try this one and see. Thanks for sharing
by Bronze Member on Aug. 25, 2013 at 3:13 PM

Looks real good!

by Bronze Member on Aug. 25, 2013 at 3:36 PM

Oh how I LOVE feta. I'm allergic to cheese, but will eat feta once in a while anyway. It's worth it! ;)

by Kayla on Aug. 25, 2013 at 10:55 PM

Sounds tasty!

by Gold Member on Aug. 31, 2013 at 10:00 PM

I am not a fan of eggplant but love feta cheese. My soon to be sil loves both..She will adore this recipe!!

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