Lunch

Eggplant Parmasan Variation is for Lunch.

Eggplant Parmasan Variation takes 30 minutes to prepare.

Eggplant Parmasan Variation takes 15 minutes to cook.

Eggplant Parmasan Variation makes 2 servings.

The ingredients for Eggplant Parmasan Variation are:

1 medium eggplant, peeled, sliced into thin, vertical strips about 1/8" thick.
12 oz Cottage cheese, 1% milk fat
1 small can tomato paste
1 cup salsa, I used Tostitos chunky med spicy
1/8 tsp salt
1/8 tsp black pepper
crumbled basil, approximately 10 fresh leaves
2 cloves garlic, mashed with side of knife
1/2 cup shredded cheese, (I used Taco Style Cheese: blend of cheddar and asadero cheeses with taco Seasoning)

Here is how you make Eggplant Parmasan Variation:

Pasta sauce:Add water gradually to 1 small can tomato paste until it is a pasta sauce consistency.Add basil to tasteAdd mashed garlic or powdered garlic to taste.Stir until mixed.Eggplants:Cut off top.Stand on end and peel skin off with a knife.Slice in 1/8th inch thick slices.Put down paper towel. Salt eggplant slices on both sides then put on towel. Cover with a second towel. And let set for at least an hour. This gets the water out and also that bitter taste that sometimes shows up. Remember to rinse off the salt before adding them to the recipe or it will be too salty.Grill them in an iron skillet with slight bit of olive oil or grill them outside on the grill.Layers:Layer a loaf pan with thin layers of tomato sauce mixture, then egglpant slices, then cottage cheese, then salsa, then shredded cheese. Repeat if enough ingredients ending with shredded cheese on top.Bake in 30 degree oven cover for approximately 10 -15 minutes until all ingredients are heated through. Then uncover and bake for approx 2 minutes until the cheese is thoroughly melted and maybe a bit toasty.Let sit for a few minutes until is solidifies so it is easier to lift out of the loaf pan.Serve with pita bread and Tangy Cucumbers and Onions (from Spark people recipes). Both these not included in calorie and nutrition counts.Serves 2 peopleNumber of Servings: 2Recipe submitted by SparkPeople user JANHEALTHY.

The nutritional information for Eggplant Parmasan Variation is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 331.1

• Total Fat: 3.1 g
• Cholesterol: 6.8 mg
• Sodium: 2,584.6 mg
• Total Carbs: 52.6 g
• Dietary Fiber: 13.9 g
• Protein: 30.9 g

The dietary needs meet for Eggplant Parmasan Variation is Vegan