Every so often I get into diet mode around the house
- 6 to 7 Asian eggplants (these are smaller in width than regular eggplants, although those could be used instead) -
- Salt and pepper -
- Garlic powder -
- ½ lb. farmer cheese -
- 1¼ cups cottage cheese -
- ½ cup grated low-fat mozzarella cheese -
- 1 Tbsp grated Parmesan cheese -
- 2½ cups marinara sauce -
1 Preheat oven to 425° F.
2 Cut eggplant, on the diagonal, in circles about 1½ inches thick. Place slices in a large bowl and season with salt and pepper and garlic powder, coating evenly. Let sit for 30 minutes.
3 Lay seasoned slices flat on a greased cookie sheet and bake for 15 minutes. Let cool.
4 Mix farmer cheese and cottage cheese in a bowl. Layer ingredients in a sprayed 9-inch square pan in the following order: marinara sauce, eggplant slices, cheese mixture, marinara sauce, eggplant slices, cheese mixture.
5 Top with grated mozzarella cheese and sprinkle with Parmesan cheese.
6 Bake uncovered for 45 minutes, until golden.