Eggplant Lasagna

Ingrédients

• 4 oz low fat mozzarella cheese
• 3 cuillères à soupe parmesan cheese
• 1 moyen egg
• 1/2 cuillère à café nutmeg
• 6 basil leaves
• 1 cuillère à café olive oil spray
• 3 tasses marinara sauce
• 1 non pelée eggplant
• 1 tasse low fat cottage cheese

Directives

1. Pre-heat oven to 400 °F (200 °C). Peel (or not) 1 large eggplant, slice it thinly into rounds. Some like to spread on paper towels and sprinkle with salt and let eggplant drain excess moisture.
2. Spread rounds in single layer on cookie sheets (takes 2) sprayed with olive oil.
3. Spray tops of eggplant lightly and bake until desired tenderness or crispiness. Remove from oven.
4. While waiting for eggplant to cook, mix cottage cheese with 2 tablespoons of parmesan cheese, salt, pepper and nutmeg and 1 egg (optional). Also optional to use a hand blender to get a smooth consistency.
5. Spread thin layer of sauce on bottom of small rectangular or square baking dish, layer eggplant, cottage cheese, sauce and shredded mozzarella, finishing with sauce on top.
6. Sprinkle with extra mozzarella and remaining parmesan cheese.
7. Bake in hot oven until cheese is melted and bubbly.