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Preparation Time: 15-20 minutes
Cooking Time: 1 hour
Serves: 8
INGREDIENTS
3/4 cup NESTLÉ NESVITA, low fat, Hi-Calcium Milk
1 cup breadcrumbs (dried)
1 teaspoon basil (dried)
1/2 teaspoon oregano (ground)
1/2 teaspoon thyme (dried, ground)
1/2 teaspoon salt
3 eggplants (ends removed, cut into 1/2 inch slices)
1/4 cup Asian chilli sauce
16 slices cheddar cheese
1/2 cup cottage cheese (plain, grated)
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PREPARATION
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| 1. |
Preheat oven at 375°F. Grease the tray.
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| 2. |
Place milk in a shallow bowl.
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| 3. |
In a second bowl, combine the breadcrumbs, basil, oregano,
thyme and salt.
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| 4. |
Dip eggplant slices in milk and then in the breadcrumbs mixture.
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| 5. |
Place the prepared eggplant on the baking tray. Bake until tender
for 25-30 minutes. Remove from oven, cover and keep warm.
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| 6. |
In a large casserole dish, spread some chilli sauce at the bottom.
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| 7. |
Add a layer of eggplant, then chilli sauce, and then cheddar
cheese. Repeat the layering until all ingredients are used.
Sprinkle cottage cheese on top.
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| 8. |
Bake uncovered for 45 minutes or until the edges are bubbly.
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| 9. |
Let sit for 10 minutes before cutting. Serve hot.
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