Stuffed Eggplant Shells

Stuffed Eggplant Shells
Serves 3-4

This is a delicious alternative to lasagne that is both healthy and easy. The low-fat cottage cheese replaces traditional ricotta, but I promise you won’t complain when it’s mixed with the mozzarella and oozing out of the shells. Using eggplant for the shells add nutrition and makes this dish gluten-free and low GI.
2 medium sized eggplants
Olive oil for coating pan
2 cups thick, sugar-free tomato sauce (I made my own with crushed tomatoes, garlic, onion, and oregano)
1 egg
1 cup low-fat cottage cheese
1/2 cup shredded mozzarella cheese, plus extra for sprinkling on top
Pepper, to taste
Preheat oven to 350 degrees F/175 degrees C.
Cut eggplants lengthwise into thin slices and soften by cooking 1-2 minutes on each side in an oil coated pan. Make cheese filling by mixing together the cottage cheese, egg, 1/2 cup mozzarella, and a dash of pepper. Pour the tomato sauce into a baking dish and spread evenly over the bottom. Add a spoonful of filling to each eggplant slice and roll the eggplant up. Place each eggplant ‘shell’ into the baking dish on top of the tomato sauce. Sprinkle the extra mozzarella over the shells and bake for 25 minutes or until everything is bubbling and the cheese is melted. *Try to find a nice and thick tomato sauce so it doesn’t become watery when the eggplant releases its liquid.