An Italian Classic Baked Eggplant Parmesan

Eggplant Parmesan

An Italian Classic

This simple yet tasty dish takes very little time to assemble.  While it’s baking and making the house smell like an Italian Stallion’s dream, beautify yourself.  He’ll know why this house is HIS home.  And darlings…it goes both ways.  Give your girl a break, you can make it too!

2 eggplants, peeled and sliced thinly
3 sprigs of Fresh Oregano, 3 sprigs of Fresh Parsely OR 2 tsps. Italian Blend Spice Mix
1 – 29oz. Can of Plain Tomato Sauce or Tomato Puree
1 lb. pack Mozzarella cheese, sliced thinly
1 cup Low-Fat Cottage Cheese
1/2 cup shredded Parmesan cheese

Preheat oven to 350 degrees F.

Arrange eggplant slices in a single layer on two baking sheets.  Bake in the oven for 5 minutes, remove, then flip slices and bake for another 5 minutes.

Meanwhile, stir herbs into Tomato Sauce.

In a 9×13 inch baking dish, spread half of the tomato sauce. Layer half of the eggplant. Layer half of the mozzarella slices on top.  Spoon dollops of all of the cottage cheese over that. Pour over remaining tomato sauce, then the remaining eggplant and mozzarella.  Top with parmesan.

Bake for 40-50 minutes, or until golden brown.   Serves 6. Freezes well, especially in individual portions to be reheated in the micro.

Serve with a robust red wine and a simple salad tossed with oil and vinegar.

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