Ingredients:
2 medium eggplant
12 oz cottage cheese
12 oz ricotta cheese
1 quart jar spaghetti sauce
1 egg
2 cups mozzarella cheese
Parmesan cheese
Slice eggplant into 1/4-inch slices and sprinkle each piece (both sides) with olive oil and garlic salt. Grill until tender and light brown. Mix ricotta cheese with egg. Cover bottom of dish with 1/2 jar of spaghetti sauce. Add layer of eggplant. Spread 1/2 cottage cheese, ricotta cheese and egg mixture on top of eggplant. Sprinkle with 1/2 the mozzarella cheese and some Parmesan. Repeat layers as needed.
Bake at 400 uncovered until hot and bubbling.
What I did differently from the recipe:
Renee recommended Tomato Basil spaghetti sauce. I used Tomato with Burgundy Wine because I had some in the pantry. I used a 9x13 pan also.
What I'll do differently next time:
I wouldn't mind having more eggplant. I used 2 medium and a small and I still think I could have used more. I also have heard of people breading the eggplant after grilling it and I wouldn't mind trying that too.
Verdict:
Thumbs up! Such an easy recipe and delicious! I had never had eggplant but had been wanting to try this recipe, and it was a winner for me. Stephen's sister Jennifer even tried it and had two servings! Oh yeah, and Brianna ate half of my first plate. So I'd say everyone would give it a thumbs up. Anything with that much pasta sauce and cheese can't be bad!!
Printable version:
Ingredients:
2 medium eggplant
12 oz cottage cheese
12 oz ricotta cheese
1 quart jar spaghetti sauce
1 egg
2 cups mozzarella cheese
Parmesan cheese
Slice eggplant into 1/4-inch slices and sprinkle each piece (both sides) with olive oil and garlic salt. Grill until tender and light brown. Mix ricotta cheese with egg. Cover bottom of dish with 1/2 jar of spaghetti sauce. Add layer of eggplant. Spread 1/2 cottage cheese, ricotta cheese and egg mixture on top of eggplant. Sprinkle with 1/2 the mozzarella cheese and some Parmesan. Repeat layers as needed. Bake at 400 uncovered until hot and bubbling.
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