A combination of roasted eggplant, basil, Parmesan cheese, and crushed tomatoes makes up the base of this classic Italian dish, while cottage cheese (ricotta cheese may be substituted) and feta cheese give a decadent creaminess and salty flavor profile that takes the casserole to delicious new heights.
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
How to Make It
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.