Eggy Eggplant Quichettes
1 large eggplant
1. Preheat oven to 375° and bring a large pot of water to a boil. Cut eggplant into 1/3-inch slices and blanch for 2 minutes in boiling water . Drain well, and press slices between paper towels to remove excess water . Set aside.
2 cups nonfat cottage cheese
1 cup grated lowfat cheese
1/2 cup nonfat milk
2 cloves garlic, minced
1/2 cup chopped parsley
salt and pepper
2. In a food processor, combine cottage cheese, eggs, milk, and garlic . Process until smooth. Add grated cheese and parsley and pulse to combine. Season to taste with salt and pepper.
3. Pan spray 12 muffin cups, and line with eggplant slices. Divide cheese mixture evenly between cups and sprinkle with paprika. Bake for 30 minutes, or until puffed and browned. Serve warm or at room temperature. Makes 12 quichettes.
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