Reduce Eggplant Parmesan

  • Nonfat Cottage Cheese (your serving size)
  • 2 cups Eggplant
  • 1 tbsp Tomato Paste
  • 2 tsp Pink Salt
  • 1 tsp Oregano
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Basil
  • 3 tsp Coconut Oil

  1. Preheat oven to 400.

  2. Cut eggplant in half and score the insides. Sprinkle salt and rub into the scores, set aside for 20 minutes as the salt pulls excess water from the eggplant, then squeeze out excess water.

  3. Spread open sides of eggplant with the coconut oil.

  4. Place face down on pan or Corning Ware and bake for 1 hour. 

  5. Remove from oven and let cool 20 min before picking up.

  6. Combine cottage cheese, spices, and tomato paste in a microwave-safe bowl and heat 1-1:25 min until cottage cheese is soft. Stir, and serve with the roasted eggplant.