-1 large eggplant
-3/4 C lf Ricotta Cheese
-3/4 C ff Cottage Cheese (to lower calories, use all ricotta if you want)
-1/2 C rf Italian Blend Cheese
-1/4 C shredded Parmesan
-1 jar sf spaghetti sauce
-1/4 lb 4% fat ground beef (optional)
-1/2 medium onion
-1 C diced zucchini
-1 tsp italian seasoning
-1 tsp basil
-2 tsp chopped garlic
-salt and pepper to taste
-pot of boiling water
Preheat oven to 350. Peel eggplant. Slice in rounds, a little on the diagonal to get the biggest rounds possible. In a strainer in the sink sprinkle salt all over the slices of eggplant, both sides. Let sit for 30 min. Meanwhile, sautee onions and zucchini. Add beef to the onions and zucchini if using. Brown beef then drain if needed. Add spagetti sauce and spices. In a blender or food processor blend ricotta and cottage cheeses until smooth. Add garlic, salt and pepper to the cheese mixture. Mix well.
Rinse and dry eggplant slices. Blanch for 1-2 min in boiling water until just very slightly tender. Let cool. Spread ricotta/cottage cheese mixture on all slices. Layer 1/2 slices in a casserole pan. Pour half the sauce over the eggplant. Sprinkle with 1/2 the cheese. Layer eggplant slices covered w/ cheese mixture again. Pour spaghetti sauce over them. Sprinkle with the rest of the italian cheese mix and the parmesan. Sprinkle with basil on top. Cover and bake at 350 for 30 min. Remove cover and bake for 20 min.
Serves 6