I was in the mood for eggplant lasagna, but it is hot and I didn't want to do all that prep and mess up all those dishes, so I did this quick stovetop version. Turned out very yummy! Mine was meatless but you could easily add ground beef or turkey or veggie crumbles. I also skipped the noodles (and didn't miss them a bit) but you could add about 8 oz ww noodles if you like, when you add the spaghetti sauce. If you do, be sure and add a cup of water to the pan and let simmer long enough to cook the noodles. Of course, this will make it a Ph2 dish.
1 T olive oil
2 smallish eggplants, diced
1 green pepper, diced
1 onion, diced
1 zucchinni, diced
4 cloves garlic, minced
1 jar NSA spaghetti sauce, 18 oz
1 cup lowfat or nonfat cottage cheese, drained
1/2 cup lowfat mozzarella, grated
1/4 cup Parmesan cheese, grated
Fresh basil leaves
Warm olive oil over medium heat in large skillet and add eggplant. Saute until it begins to brown. Add remaining veggies, and continue to saute until onion begins to become translucent. Add spaghetti sauce and simmer gently 5 minutes. Add cottage cheese and continue to simmer 5 minutes more. With canned sauce, I don't add additional salt, but season as desired and by all means throw in any additional Italian seasoning you like. Sprinkle mozzarella and Parmesan cheeses over top of veggie mixture and put lid on skillet. At this point you can turn off the burner, and let sit until cheese is melted.
Tear up some fresh basil leaves, sprinkle over top and serve!
Serves 4
Ricotta can be used in place of the cottage cheese.
It's so easy to tweak recipes once you get the hang of it. I'm not adding the noodles tonight, either.
