Eggplant Parmesan | Brown University Health

Ingredients

• 1 large eggplant
• 1 28-oz. can tomato puree, salt-free
• 1 tbsp. plus 1 tsp. oregano, divided
• 1 clove garlic, crushed
• 1 tbsp. molasses
• 1 lb. low-fat cottage cheese
• 1/4 tsp. garlic powder
• 2 tbsp. flour
• 4 oz. low-fat mozzarella
• 2 tbsp. parmesan cheese
• fresh basil leaves, optional