Eggplant Parmesan Lasagna
"Instead of frying breaded eggplant in oil, we layered sliced eggplant with lasagna noodles to combine two favorite Italian-American dishes—with less than half the fat, but all the flavor...."
INGREDIENTS
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2 1/2 tablespoons extra-virgin olive oil
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5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
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4 cloves garlic, smashed and peeled
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2 28 ounce cans diced tomatoes, preferably fire-roasted
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Salt and pepper
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6 3-by-6 1/2-inch lasagna noodles
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16 ounces low-fat (1 percent) cottage cheese
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1 large egg
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1/4 cup plus 2 tablespoons grated parmesan cheese
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8 ounces shredded part-skim mozzarella cheese
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