Eggplant Italian Recipe

Name: Eggplant Italian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplant; 1 Tbsp. oil; 1 1/2 c. onion; 2 cloves garlic; 2 c. low-fat cottage cheese; 3 oz. Mozzarella cheese; 1/2 c. bread crumbs; 1 tsp. dried oregano; 1 tsp. dried basil; 1 tsp. dried thyme; 1/4 tsp. pepper; 3 fresh tomatoes; 2 c. marinara sauce; 2 Tbsp. Parmesan cheese

Servings: persons

3 medium eggplant
1 Tbsp. oil
1 1/2 c. onion
2 cloves garlic
2 c. low-fat cottage cheese
3 oz. Mozzarella cheese
1/2 c. bread crumbs
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1/4 tsp. pepper
3 fresh tomatoes
2 c. marinara sauce
2 Tbsp. Parmesan cheese

1
Peel and slice eggplant.
2
Place on greased baking sheet.
3
Bake in a 350u00b0 oven for 15 minutes. Saute onion and garlic.
4
Remove from heat.
5
Add cottage and Mozzarella cheeses, bread crumbs, herbs, salt and pepper.
6
In a 9 x 13-inch pan, arrange half the eggplant. Spread with cheese mixture, then add another layer of eggplant.
7
Layer top with sliced tomatoes. Cover with 2 cups marinara sauce.
8
Sprinkle with Parmesan. Cover and bake for 25 minutes. Uncover and bake for 10 more minutes.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium eggplant, 1 Tbsp. oil, 1 1/2 c. onion, 2 cloves garlic, and more.

Yes, Eggplant Italian falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Italian

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