December 11, 2011
6 to 7 Asian eggplants (these are smaller in width than regular eggplants, although those could be used instead)
Salt and pepper
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.