Four-Cheese Roasted Eggplant Casserole


Four-Cheese Roasted Eggplant Casserole

1 eggplant
1/4 cup olive oil
salt, to taste
pepper, to taste
1/3 cup ricotta cheese
1/3 cup cottage cheese
1/3 cup shredded Parmesan Cheese
1 Tbsp dried chives
1 cup tomato sauce
1 cup mozzarella cheese


Preheat oven to 425 F.

Place a rack in a pan or on a cookie sheet.

Cut the ends from an eggplant and remove the skin. Slice lengthwise into 1/4″ thick pieces.

With a basting brush, coat both sides of each piece with olive oil. Sprinkle with salt and pepper. Place on rack in the oven and roast for 8-10 minutes or until done. Cover with foil.

In a bowl, combine ricotta, cottage cheese and Parmesan Cheese with chives. Stir well.

Prepare an 8 X 8 casserole dish with non-stick spray.

Spread 1/2 cup sauce in casserole*.

Take each slice of eggplant and spread with roughly 2-3 Tbsp cheese mixture. Roll eggplant and place seam-side down in casserole dish. Repeat with the rest of the eggplant. If there is excess cheese, distribute between both rows of eggplant rolls. Top with the rest of the sauce* and mozzarella cheese.

Bake for 15 minutes at 450 F, or until cheese is melted and slightly golden.

Serves 6.

Nutritional Information for each serving: Calories: 210, Carbohydrates: 9 g, Fiber: 2.5 g, Net Carbohydrates: 6.5 g, Protein:11 g, Fat: 15 g