Ingredients: |
Ingredients: From Debbie:
Eggplant - peeled and sliced lengthwise (about 1" thick slices)
Extra virgin olive oil
Salt and Pepper
24 oz. cottage cheese (small curd)
2 eggs
1 tbsp chopped parsley
Handful fresh basil leaves
1/2 to 1 cup shredded mozzarella (less is more)
From Julie - Fast and Fabulous Tomato Sauce
1 medium onion
2 tbsp. extra virgin olive oil
3 chopped garlic cloves
1/4 tsp. red pepper flakes
1 28 oz. can while peeled tomatoes
1 tsp. dried oregano
Pepper and kosher salt
In medium saucepan heat extra virgin olive oil over medium-high heat, add onions and saute' until softened, about 5 minutes. Add garlic, cook about 1 minute. Add red pepper flakes, can tomatoes (break up with your clean hands), oregano, salt and pepper. Bring to boil then reduce to rapid simmer. Cook, stirring often until sauce thickens, about 15 minutes. Perfect, quick sauce!
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Directions: |
Directions:Casserole:
Layer bottom of 9X12 glass casserole dish with Fast and Fabulous Tomato Sauce - use all of it.
Saute' eggplant in olive oil (or brush with olive oil, salt & pepper and broil until lightly browned both sides - 4 minutes per side). Layer eggplant over sauce. Tear up basil and put on top of eggplant.
Combine cottage cheese, 2 eggs, 1 tsp Kosher salt and parsley in bowl and beat together ( I use immersion blender). Let rest 20 minutes then pour this over eggplant.
Bake in 350º oven for 30 minutes. Remove from oven and sprinkle mozzarella over then return to oven for approximately 10-14 minutes (or until cheese melts). |
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