New American Plate Challenge

Cheesy Eggplant Casserole

August 25, 2016
1 Review (5.00 out of 5)
Weekly Recipe
Serves 6 People

Start filling your plate with plant-based ingredients by choosing a meatless meal.


  • 1/4 Teaspoon
  • 2
    small to medium eggplants, peeled and sliced, about 1/2-inch thickness
  • 1 Tablespoon
    olive oil
  • 1/4 Cup
    green onions, chopped
  • 1
    medium onion, coarsely chopped
  • 1
    bell pepper (red or green) diced
  • 1/2 Cup
    mushrooms, sliced
  • 1
    clove garlic, minced
  • 1 Teaspoon
    dried Italian seasoning
  • 2 Cups
    no-salt added tomato puree
  • 1 (14 oz.) can
    no-salt added diced tomatoes
  • 1/4 Cup
    all-purpose flour
  • Olive oil cooking spray
  • 2 Cups
    low-fat cottage cheese


  1. Preheat oven to 350 degrees. Sprinkle salt over eggplant and set aside.

  2. Heat oil over medium-high heat in a large skillet. Sauté onions, pepper, mushrooms, and garlic until tender, about 3-4 minutes. Add seasoning, tomato pureé and diced tomatoes and bring to a boil. Reduce heat and simmer about 22 minutes.

  3. Coat eggplant with flour, front and back. Coat skillet with cooking spray and heat over medium heat. Add eggplant slices in batches and cook, covered, until browned, turning once – about 3-5 minutes per side. Transfer to plate.

  4. In a 7 x 11-inch casserole dish, spread about 1 cup sauce. Add a layer of eggplant. Top with 1 cup cottage cheese, more sauce and 1/2 cup mozzarella. Repeat again, placing a layer of sauce on top. Sprinkle with remaining mozzarella. Bake uncovered, about 30 minutes. Let stand 5 minutes before serving.

Nutrition: 258 calories, 9 g total fat (4 g saturated fat), 24 g carbohydrate, 21 g protein, 7 g dietary fiber, 600 mg sodium.

1 review for Cheesy Eggplant Casserole

  1. Barbara De Young


    Excellent and tasty meal. I would make this again.

Add a review