Title: Cheesy eggplant casserole
 Categories: Diabetic
      Yield: 4 Servings
 
  1 1/4 c  Onions; chopped
      2    Cloves garlic; minced
     11 oz Canned whole tomatoes;
           -undrained
      2 tb Tomato paste; plus 2
           -teaspoons
      1 tb Fresh parsley; plus 2 tsp.,
           -chopped
    3/4 ts Oregano
    1/4 ts Dried basil
    3/4 lg Eggplant; peeled and sliced
           -into 1/4 inch slices
    2/3 c  Mozzarella cheese; shredded
    2/3 c  Lowfat cottage cheese
      2 tb Grated Parmesan cheese; plus
           -2 teaspoons
 
  Coat a large skillet with nonstick cooking spray. Add the onion and
  garlic to the skillet and saut‚ over low heat until onion is tender,
  about 6 minutes. Stir in undrained whole tomatoes, tomatoe paste,
  parsley, oregano, basil and salt and pepper to taste. Bring mixture
  to a boil; reduce heat and let simmer , uncovered, for 40-50 minutes,
  stirring occasionally. Arrange eggplant slices on a steamer rack,
  place in a large pot to which 1 inch of water has been added, and
  steam for about 5 minutes until eggplant is tender. Do not overcook.
  Combine the mozzarella and cottage cheeses together and set aside.
  Coat a 13×9 inch baking pan with nonstick cooking spray and place a
  layer of eggplant in the pan. Top eggplant with some of the sauce
  mixture and some of the cheese mixture and sprinkle with Parmesan
  cheese. Repeat the steps in layers until all the ingredients are
  used. Bake at 350øF for 30-35 minutes and serve hot.
  
  Per serving: calories 174, fat 5.2g, 25% calories from fat,
  cholesterol 16mg, protein 14.2g, carbohydrates 20.2g, fiber 6.7g,
  sodium 466mg.
  
  Exchanges: 1 Medium Fat Meat, 1 Starch, 1 Vegetable.