How to make it

  • Preheat broiler to HI and line a cookie sheet with foil.
  • Heat a small amount of non-stick spray in a medium saucepan.
  • Add shallot and garlic and cook, stirring, for 3 minutes.
  • Stir in wine, broth, and 1 1/4 cups of the crushed tomatoes, bring to a boil and cook 1 minute.
  • Reduce heat, add tomato paste, oregano, basil, pepper flakes and TVP. Simmer 10 minutes and remove from the heat.
  • In a medium bowl, combine cottage cheese, garlic powder, egg white, spinach and 1/4 cup of the shredded cheese. Set aside.
  • Sprinkle each side of the eggplant slices with salt and pepper, place on the cookie sheet and mist with non-stick spray.
  • Broil 15 minutes, then flip and bake 10 minutes longer.
  • Reduce oven to 425°F and lightly grease a 9" square pan.
  • Spread the reserved "plain" crushed tomatoes on the bottom of the pan.
  • Layer 3 slices of eggplant, 1/3 of the cottage cheese mixture, 3 cooked noodles and 1/3 of the TVP sauce overtop.
  • Repeat layers, rotating the direction of eggplant slices and noodles 90 degrees each time, until all the ingredients have been used.
  • Cover lightly with foil and bake 25 minutes.
  • Sprinkle remaining shredded cheese overtop and bake, uncovered, 10 minutes.
  • Switch oven to broil and cook 5 minutes longer, until cheese is crispy.
  • Cool 5 minutes before cutting.

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  • jo_jo_ba 13 years ago
    Amount Per Serving
    Calories: 275.1
    Total Fat: 3.2 g
    Cholesterol: 12.2 mg
    Sodium: 638.4 mg
    Total Carbs: 45.5 g
    Dietary Fiber: 8.3 g
    Protein: 17.8 g
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