Layers of tender eggplant replace noodles in this hearty entree that can be made ahead and frozen. Recipe courtesy of the American Diabetes Association.

Serves 6; serving size: 1 cup

Ingredients

13/4 c. chopped onion

2 medium garlic cloves, minced

16 oz. whole tomatoes, undrained

1/4 c. tomato paste

2 T. fresh chopped parsley

1 tsp. oregano

1/2 tsp. dried basil

Fresh ground pepper

1 large eggplant, peeled and sliced into 1/4-in. slices

1 c. shredded nonfat mozzarella cheese

1 c. low-fat cottage cheese

4 T. grated Parmesan cheese

Preparation

Coat a large skillet with nonstick cooking spray. Add onion and garlic and sauté over low heat until onion is tender, about 6 minutes.

Stir in undrained whole tomatoes, tomato paste, parsley, salt, oregano, basil, and pepper. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 40 to 50 minutes, stirring occasionally.

To steam eggplant slices, place 1 inch of water in a large pot. Arrange eggplant slices on a steamer, cover pot, and steam until eggplant is tender, about 5 minutes. Do not overcook.

Combine mozzarella and cottage cheeses together and set aside.

Coat a 13 x 9 x 2 inch baking pan with cooking spray, and place half of the eggplant in the pan.

Top eggplant with half of the sauce mixture and half of the cheese mixture, and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used.

Bake at 350 degrees for 30 to 35 minutes, and serve hot.

Calories: 161

Calories from Fat: 22

Total Fat: 2 g

Saturated Fat: 1 g

Cholesterol: 11 mg

Sodium: 556 mg

Total Carbohydrate: 23 g

Dietary Fiber: 5 g

Sugars: 10 g

Protein: 15 g

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