Eggplant Casserole is a great vegetarian dinner dish! If you are overwhelmed with eggplant from your garden then this recipe is a perfect way to use up some of your eggplant. This casserole was super easy to put together and place in the oven and let it bake away. It is only 3 Weight Watchers Points (4 Slices of Eggplant with toppings). I did serve it with some bread from the bakery at Kroger. My hubby and I thought it was delicious, my kids however were not fans. But they did at least try it!
A great money saving tip is that you can freeze cottage cheese too!
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- 1 cup spaghetti sauce
- ¾ cup shredded low-fat mozzarella cheese
- ¾ cup nonfat cottage cheese
- 2 tablespoons Parmesan cheese (grated)
- ¾ lb eggplant (slices half-inch thick)
- Grill eggplant on George Foreman Grill for about 5-10 minutes until soft.
- Spray 8x8 baking pan with nonstick spray.
- Put eggplant on bottom of pan.
- Spread spaghetti sauce over eggplant.
- Mix cottage cheese and mozzarella, and spread it over sauce.
- Sprinkle with Parmesan cheese.
- Bake at 350º for 30-35 minutes and serve hot.
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