Phenols Recipes | Supper Recipes

1¼ cups onions, chopped 2 cloves garlic, minced 11 ounces canned whole tomatoes, undrained 2 Tbs. plus 2 tsp. tomato paste 1 Tbs. plus 1 tsp. fresh parsley, chopped ¾ tsp. oregano

¼ tsp. dried basil ¾ large eggplant, peeled and sliced into ¼-inch slices cup fat-free mozzarella cheese, shredded cup low-fat cottage cheese 2 Tbs. plus 2 tsp. grated Parmesan cheese

Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and sauté over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomatoe paste, parsley, oregano, basil, and salt and pepper to taste. Bring mixture to a boil; reduce heat and let simmer, uncovered, for 40–50 minutes, stirring occasionally. Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook. Combine the mozzarella and cottage cheese and set aside. Coat a 13 ×  9-inch baking pan with nonstick cooking spray and place a layer of eggplant in the pan. Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at 350°F for 30–35 minutes and serve hot.

Recipe courtesy Meals For You. Visit http://www.MealsForYou.com.