Baked Eggplant with Tomato Sauce

This baked dish is low in carbohydrates and calories. It is a light dish which can be served with green beans or with a crusty Italian bread.

Serves 3-4.

Ingredients:

Tomato Sauce:

• 1 Tbsp olive oil 1/2 c onion, chopped 2 cloves of garlic, finely chopped 1/2 tsp dry thyme 1/2 tsp dry oregano 1/4 tsp red pepper flakes 14 oz canned tomatoes 1 bay leaf

Baked Eggplant:

• 2 medium eggplants 2 Tbsp olive oil 2 eggs 1 c cottage cheese 1/2 c kale, minced (or use parsley or fresh spinach) 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp dry mint (or 1 Tbsp fresh mint, minced) 1 recipe for tomato sauce (below) 2 Tbsp Parmesan cheese, grated

Directions:

Tomato Sauce:

1. Heat the oil in a medium saucepan over medium low; saute the onion and garlic until tender.
2. Add the thyme, oregano, and red pepper flakes for another few seconds, stirring.
3. Pour in the canned tomatoes and break them up a bit.
4. Add the bay leaf and simmer 10 minutes, stirring often.
5. Remove the bay leaf and place the sauce in a food mill or food processor to puree.

Baked Eggplant:

1. Peel eggplants and cut crosswise into 1/2 inch thick slices.
2. Heat a griddle or large skillet to medium high and spread olive oil evenly on the surface.
3. Add the eggplant slices and cook about 4 minutes, turn and cook another 2 minutes.
4. Remove from heat and set aside.
5. Preheat the oven to 350 degrees F. In a medium bowl beat the eggs lightly.
6. Add the cottage cheese, kale, salt, pepper, and mint. Blend well.
7. In the bottom of an 11 x 7 x 2 inch baking pan, pour a large spoonful of the sauce and distribute evenly.
8. Add half the eggplant slices in a layer.
9. Cover with all of the cottage cheese mixture, evenly forming a layer.
10. Place the remainder of the eggplant on top and pour the sauce on the eggplant layer, smoothing it out to the edges.
11. Sprinkle with Parmesan cheese and bake for 20 minutes. Serve hot.