Layered Eggplant and Zucchini Bake
Rotini with Pine Nuts
Ingredients
- 1 (14.5-oz) can no-salt-added diced tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 8 oz eggplant
- 8 oz zucchini
- ⅓ cup 2% milk small curd cottage cheese
- 2 egg whites
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ⅓ cup shredded part-skim mozzarella cheese
- 1 Tbsp freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Combine tomatoes, garlic, and oregano in a saucepan over medium-high heat. Bring to a boil; 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, ⅛ tsp each salt and pepper.
- Heat a large nonstick skillet over medium high heat; coat both sides of eggplant slices with cooking spray, and ⅛ tsp each salt and pepper. Cook eggplant 2 to 3 minutes per side or until browned.
- Spoon one-third of tomato sauce in a 1-quart baking dish; top with a single layer of zucchini slices, a single layer of eggplant, half of cottage cheese mixture, and one-third of tomato sauce.
- Repeat layers; top with mozzarella. Bake 30 minutes or until casserole is browned and bubbly. Sprinkle with Parmesan before serving.
Side Dish Ingredients
- 2 oz whole grain rotini
- 3 Tbsp pine nuts
- Pinch crushed red pepper
Side Dish Instructions
- Cook pasta according to package directions.
- Meanwhile, toast pine nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden.
- Combine pasta, pine nuts, and red pepper in a large bowl; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
170
|
180
|
350
|
| Fat (g) | 7 | 9 | 16 |
| Sat. Fat (g) | 4 | 0.5 | 4.5 |
| Protein (g) | 19 | 6 | 25 |
| Carb (g) | 13 | 21 | 34 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 710 | 7 | 717 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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