Layered Eggplant-and-Zucchini Bake
Sweet Grapes
Ingredients
- 1 (14.5-oz) can diced tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 8 oz eggplant
- 2 small zucchini (about 8 oz)
- ⅓ cup cottage cheese
- 2 large egg whites
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ⅓ cup shredded part-skim mozzarella cheese
- 1 Tbsp grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Bring tomatoes, garlic and oregano to a boil in a saucepan over medium-high heat; reduce heat to medium, and cook 10 minutes.
- Meanwhile, cut eggplant and zucchini lengthwise into ¼-inch-thick slices.
- Stir together cottage cheese, egg whites and ⅛ tsp each salt and pepper.
- Coat both sides of eggplant with cooking spray; sprinkle with ⅛ tsp salt and ⅛ tsp pepper.
- Cook eggplant in a large nonstick skillet 2 to 3 minutes per side or until browned.
- Spoon one-third of tomato sauce in a 1-quart baking dish; top with a layer of zucchini, a layer of eggplant, half of cottage cheese mixture, and one-third of tomato sauce.
- Repeat layers; top with mozzarella cheese.
- Bake 30 minutes or until browned and bubbly. Sprinkle with Parmesan cheese before serving.
Side Dish Ingredients
- 2 cups seedless red grapes
Side Dish Instructions
- Serve alongside casserole.
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