Eggplant Lasagna

Ingredients

• 4 oz low fat mozzarella cheeseNutrition
• 3 tbsps parmesan cheeseNutrition
• 1 medium eggNutrition
• 1/2 tsp nutmegNutrition
• 6 basil leavesNutrition
• 1 tsp olive oil sprayNutrition
• 3 cups marinara sauceNutrition
• 1 unpeeled eggplantNutrition
• 1 cup low fat cottage cheeseNutrition

Directions

1. 1Pre-heat oven to 400 °F (200 °C). Peel (or not) 1 large eggplant, slice it thinly into rounds. Some like to spread on paper towels and sprinkle with salt and let eggplant drain excess moisture.
2. 2Spread rounds in single layer on cookie sheets (takes 2) sprayed with olive oil.
3. 3Spray tops of eggplant lightly and bake until desired tenderness or crispiness. Remove from oven.
4. 4While waiting for eggplant to cook, mix cottage cheese with 2 tablespoons of parmesan cheese, salt, pepper and nutmeg and 1 egg (optional). Also optional to use a hand blender to get a smooth consistency.
5. 5Spread thin layer of sauce on bottom of small rectangular or square baking dish, layer eggplant, cottage cheese, sauce and shredded mozzarella, finishing with sauce on top.
6. 6Sprinkle with extra mozzarella and remaining parmesan cheese.
7. 7Bake in hot oven until cheese is melted and bubbly.

Nutrition per serving

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