- 1/4 tsp. salt - 2 small to medium eggplants, peeled and sliced, about 1/2-inch thickness - 1 Tbsp. olive oil - 1/4 cup green onions, chopped - 1 medium onion, coarsely chopped - 1 bell pepper (red or green) diced - 1/2 cup mushrooms, sliced - 1 clove garlic, minced - 1 tsp. dried Italian seasoning - 2 cups no-salt added tomato puree - 1 (14-oz.) can no-salt added diced tomatoes - 1/4 cup all-purpose flour - Olive oil cooking spray - 2 cups low-fat cottage cheese - 1-1/4 cups shredded, low-fat mozzarella cheese
Preheat oven to 350 degrees. Sprinkle salt over eggplant and set aside.
Heat oil over medium-high heat in a large skillet. Saute onions, pepper, mushrooms, and garlic until tender, about 3-4 minutes. Add seasoning, tomato puree and diced tomatoes and bring to a boil. Reduce heat and simmer about 22 minutes.
Coat eggplant with flour, front and back. Coat skillet with cooking spray and heat over medium heat. Add eggplant slices in batches and cook, covered, until browned, turning once - about 3-5 minutes per side. Transfer to plate.
In a 7 x 11-inch casserole dish, spread about 1 cup sauce. Add a layer of eggplant. Top with 1 cup cottage cheese, more sauce and 1/2 cup mozzarella. Repeat again, placing a layer of sauce on top. Sprinkle with remaining mozzarella. Bake uncovered, about 30 minutes. Let stand 5 minutes before serving.
Nutritional Information Per Serving: 258 calories 9 g total fat 4 g saturated fat 24 g carbohydrate 21 g protein 7 g dietary fiber 600 mg sodium