What's cooking this season

INGREDIENTS:
2 med. eggplants, thinly sliced
(about 1/2”)
1 tbsp. canola oil
2 lg. onions, finely chopped
6 cloves garlic, peeled &
coarsely chopped
3 eggs
1 1/2 lb. (about 3 c.)
small curd, low fat
cottage cheese
1 c. parmesan cheese,
finely grated
1/4 c. fresh basil, finely chopped
(or 2 tsp. dried)
1 tsp. black pepper
6 c. tomato sauce
1/2 lb. mozzarella cheese,
reduced fat, grated
EGGPLANT
eggplant lasagna with
fresh basil
METHOD:
1. Spray grill (or grill pan) with non-stick
spray; preheat to medium heat. Grill
each slice of eggplant for about two
minutes on each side or until nicely
browned grill marks appear. Remove
to plate and cool covered with a
paper towel.
2. While eggplant is cooling, add canola
oil to a large skillet and bring to
medium heat. Add onions and cook
for about three minutes, stirring often.
Add garlic and cook an additional two
minutes, stirring constantly; remove
from heat.
3. Put eggs in medium-sized bowl and
beat well with a fork. Add cottage
cheese, parmesan cheese, basil, and
black pepper to beaten eggs combine
ingredients well and set aside.
PHYTOCHEMICAL BENEFITS:
urinary tract health, memory function,
lowers risk of some cancers,
promotes healthy aging
Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 4
Amount Per Serving
Calories 190 Calories from Fat 63
% Daily Values*
Total Fat 7g 11%
Saturated Fat 3g 15%
Trans Fat 0g
Sodium 190mg 8%
Total Carbohydrate 13g 4%
Dietary Fiber 5g 20%
Sugars 6g
Protein 19g 38%
*Percent Daily Values are based on a 2,000 calorie diet.
STORAGE
HOW
TO USE
COLORS
Wrap in a plastic wrap and refrigerate 5-7
days, blanched eggplant can be frozen
3-4 months
Eggplant can be used in different ways
such as in stir fry, sandwiches, dips,
cutlets, baked, fries, mash, and curries
Blue & Purple Phytochemicals
4. Layer ingredients in a 9” x 13” pan
in the following order: tomato sauce,
eggplant slices, cheese and repeat.
5. Bake at 350° F for 45 minutes.
Cool for 15 minutes.
35