Eggplant Mozzarella
Submitted by kstoerner
Low-calorie eggplant mozzarella casserole layered with cottage cheese instead of ricotta, mushroom-enhanced spaghetti sauce, and melted mozzarella. Light and satisfying.
YIELD
9 servingsPREP
30 minCOOK
45 minREADY
75 minThis lighter take on eggplant Parmesan swaps ricotta for low-fat cottage cheese and uses egg whites instead of whole eggs for dredging. The result is a layered casserole that still has all the bubbly, cheesy satisfaction without the heavy calorie load.
Cooking the green onions and mushrooms in water instead of oil is the first calorie-saving move, and it works because the spaghetti sauce added after provides all the flavor those vegetables need. The sauce simmers for 20-25 minutes, giving the mushrooms time to break down and enrich the sauce with their savory, umami character.
Salting the eggplant slices and letting them drain for 10 minutes draws out bitter moisture. The egg white and water dip followed by a light flour coating gives each slice just enough crust to brown in a nonstick pan with barely any oil. A few drops is all you need. The slices brown and crisp without absorbing the cup of oil that traditional fried eggplant demands.
Layering eggplant, cottage cheese, and sauce in a casserole dish and baking for 30 minutes melds everything together. The cottage cheese softens and spreads between the eggplant layers, creating a creamy filling that mimics ricotta at a fraction of the fat.
Pro Tips
- Blot the salted eggplant dry with paper towels before dipping. Wet eggplant won’t hold the flour coating.
- Drain the browned eggplant slices on paper towels before layering. Even minimal oil adds up if trapped in the casserole.
- Let the casserole rest 5 minutes after baking. The layers set and slices come out cleaner.
Variations
- Ricotta upgrade: Replace cottage cheese with part-skim ricotta for a smoother texture if calories aren’t a concern.
- Zucchini layers: Add thinly sliced zucchini between the eggplant layers for extra vegetables and volume.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large saucepan over low heat, cook green onion and mushrooms in ¼ cup water, until tender.
Add spaghetti sauce; bring to a boil.
Reduce heat; simmer 20 to 25 min.
Sprinkle salt over sliced eggplant; set aside to drain about 10 min.
In a shallow bowl, beat egg white and water together.
Dip eggplant in egg mixture, then into flour.
In a large non stick skillet, heat a few drops of oil over medium heat.
Add eggplant slices and cook until browned, turning once; drain on paper towel.
Continue until all slices are cooked.
In a 13” x 9” casserole, spread about ½ cup sauce.
Add a layer of eggplant, top with ½ cup cottage cheese and more sauce.
Repeat until all ingredients are used, ending with sauce.
Sprinkle with mozzarella cheese.
Bake uncovered 30 min. Let stand 5 min.
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