Individual Eggplant Casserole

Features feta and cottage cheeses in this personalized vegetarian casserole with eggplant and tomatoes.

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Yield1
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 1/2 cups Eggplant - 1/4-inch slices from top to bottom
  • Cooking spray - olive oil
  • 1/2 cup Low-fat feta – crumbled
  • 1/4 cup Low-fat cottage cheese
  • 2 cloves Garlic - pressed
  • 1/2 cup Fresh basil – chopped or 1 tablespoon dry
  • Salt and pepper - to taste
  • 1 1/2 cups Tomatoes - 1/4-inch slices
  • 1/2 cup Grapes
Calories 333
Total Fat 11g
Carbohydrates 38g
Fiber 11g
Protein 26g

Instructions

  1. Lightly salt the sliced eggplant on both sides. Let sit for 20 minutes. Pat dry.
  2. Lightly spray both sides of eggplant with olive oil.
  3. On a non-stick grill pan grill eggplant until soft. Set aside on plate.
  4. In a medium bowl mix together the feta, cottage cheese, garlic, basil, salt and pepper.
  5. In a small casserole dish layer eggplant, tomatoes and cheese mix.
  6. Repeat for a second layer.
  7. Place in pre-heated oven at 350°F for 15 minutes or microwave for a couple of minutes.
  8. Accompany casserole with grapes for dessert.