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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

Ingredients

  • 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

Preparation

  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):
LaReina_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
MichelleK41
by Bronze Member on Aug. 25, 2013 at 3:13 PM

Looks real good!

RobynS
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! ;)

kaybear123
by Kayla on Aug. 25, 2013 at 10:55 PM

Sounds tasty!

terri76
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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