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Ingredientes
- 1 med. eggplant (1 lb.), cut in 1/4 inch crosswise slices
- 1 tbsp. mayonnaise type salad dressing
- 1/4 c. Italian seasoned bread crumbs
- 1 c. low fat cottage cheese
- 1 egg, slightly beaten
- 1/4 teaspoon garlic salt
- 1 can (8 ounce.) tomato sauce
- 1 c. diced, part skim Mozzarella cheese (4 ounce.)
- 2 tbsp. grated Parmesan cheese
- 1 sm. zucchini (6 ounce.), cut in 1/8 inch thick slices
Direcciones
- Arrange eggplant in 1 layer on cookie sheet. Spread with dressing; sprinkle with crumbs. Bake in preheated 475 degree oven for 10 min. Remove from oven, reduce oven temperature to 375 degrees. Mix together cottage cheese, Large eggs and garlic salt.
- In 10 x 6 x 2 inch baking dish sprayed with Pam, layer all the eggplant, half the cottage cheese mix, sauce, Mozzarella and Parmesan. Top with all the zucchini and layer of remaining cottage cheese mix, sauce, Mozzarella and Parmesan. Bake uncovered in 375 degree oven for 30 min or possibly till bubbly. Let stand 5 min before cutting. Serves 4. Only 140 calories per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 692g | |
| Recipe makes 2 servings | |
| Calories 379 | |
| Calories from Fat 123 | 32% |
| Total Fat 13.93g | 17% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1270mg | 53% |
| Potassium 1525mg | 44% |
| Total Carbs 43.05g | 11% |
| Dietary Fiber 15.1g | 50% |
| Sugars 19.76g | 13% |
| Protein 25.77g | 41% |
