Shelly's Recipe

CHEESY EGGPLANT CASSEROLE

Category: Eggplant

2 cloves garlic, minced
1 1/4 cups onions, chopped
1 1/4 cups canned whole tomatoes, undrained
2 tbsp plus 1 tsp tomato paste
1 tbsp plus 1 tsp chopped parsley
3/4 tsp oregano
1/4 tsp dried basil
Pinch thyme
1 tsp salt
1/2 tsp pepper
3/4 large eggplant, peeled and sliced into 1/4 inch slices
2/3 cup shredded mozzarella cheese and cottage cheese
2 tbsp plus 2 tsp grated Parmesan cheese

Coat a large skillet with 3 tbsp olive oil and butter. Add the onion and garlic to the skillet and saute over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes and next 7 ingredients. Bring mixture to boil; reduce heat and let simmer, uncovered, for 40-50 minutes, stirring occasionally.
Heat broiler. On a broiler pan, place eggplant on a pan, brush with oil and sprinkle with salt and pepper. Broil until eggplant is tender.

Combine cheeses together and set aside. Coat a 13x9 inch baking dish with cooking spray and place a layer of eggplant in the pan. Top with some sauce and some cheese mixture and sprinkle with Parmesan cheese. Continue layering until all the ingredients are used. Bake at 350 for 30-35 minutes and serve hot. Serves 4