This document provides recipes for three eggplant dishes: an eggplant dip, an eggplant lasagna, and stuffed eggplant. The eggplant dip calls for blending roasted eggplant, chickpeas, garlic, lemon juice, peanut butter, and olive oil. The eggplant lasagna layers sliced eggplant, cottage cheese and egg mixture, and tomato sauce with mozzarella cheese on top. The stuffed eggplant recipe scoops out the inside of halved eggplants and mixes it with tomatoes, onions, cottage cheese, and mozzarella cheese to fill the eggplant shells before baking.

1. Eggplant Dip
Eggplant dip is similar to hummus and can be used as a side for veggies or as a spread
for your sandwiches!
Time: 30 minutes
Serves: 8
Price per Serving: $0.45
Ingredients:
• 1 large eggplant
• 1 16 oz can chickpeas, drained (garbanzo beans)
• Cooking spray
• 3 cloves garlic
• 1/3 cup lemon juice
• 2 Tbs Peanut butter
• Salt and Pepper to taste
• 1 Tbs olive oil-as needed
Directions:
• Peel and slice eggplant, about ½ inch thick, and roast in 400 degree oven
for approximately 15-20 minutes, or until soft. Be sure to spray the
cookie sheet. with cooking spray before placing eggplant on the sheet
• In a blender or food processor, combine eggplant and remaining
ingredients, except oil until smooth. Use a spatula to ensure all of the
ingredients are pureed together.
• Mixture will be somewhat thick. Slowly incorporate olive oil until well
mixed. Serve chilled.
Suggestions
• Use crushed red pepper or cayenne pepper for an added kick.
• Enjoy with veggies such as carrots or cucumber, on a pita, or as a sandwich
spread.
• Try using black beans or white beans in place of the chick peas.
• Vegetable oil can be used instead of olive oil.
• Prepare the night before a party for a great appetizer dish!

2. Eggplant Lasagna
This classic Italian dish can be served as an entrée. Try adding some ground turkey or
meat substitute to make this a complete meal!
Total Time: 1 hr 10 min
Serves: 5
Cost per serving: $2.97
Ingredients
• 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
• 5 tablespoons olive oil
• Cooking spray for baking dish
• Dash table salt (1/8tsp)
• 1/2 tsp ground black pepper
• 2 garlic cloves, minced
• 1 (15-ounce) container Cottage Cheese
• 1 large egg
• 1 1/2 C shredded mozzarella cheese divided
• 1 tablespoons dried oregano leaves, Italian seasoning or other
comparable seasoning
• 1 16oz jar of spaghetti sauce
Directions
• Preheat oven to 400 degrees F.
• Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both
sides using 3 tablespoons of oil and season with salt and pepper.
• Bake the eggplant until it is soft and golden, about 25 minutes. Turn
over half way through cooking. After this step lower oven temperature
to 350 degrees F.
• In a medium skillet add 2 tablespoons of oil and sauté the minced garlic
for 2 minutes. Add jar of spaghetti sauce and allow it to simmer for at
least 10 minutes.
• In a large bowl add the cottage cheese, egg, 1 C Mozzarella, Italian
seasoning, 1/8 teaspoons of salt and 1/2teaspoon pepper. Mix well.

3. • Spray a 13X9 baking dish with cooking spray.
• Spread half of the spaghetti sauce on the bottom of the prepared baking
dish. Lay 4 slices eggplant on top followed by the cheese mixture. Lay
another 4 slices of eggplant and finish with marinara sauce. Top with the
remaining 1/2 cup Mozzarella. Bake until golden brown, at 350 degrees,
for 30 minutes.
Suggestions
• Use low fat or fat free options for the cheese for a lower calorie meal.
• Add some crushed red pepper to the cheese mixture for an spicy kick.

4. Stuffed Eggplant
This eggplant recipe goes great as a side dish. Add some ground turkey or
meat substitute to it to make it a meal!
Total Time: 1.5 hours
Serves: 4
Cost per serving: $1.47
Ingredients
• 1 large eggplant
• Olive oil for sprinkling
• Dash of salt (1/8 tsp)
• 1/4 tsp Pepper
• 2 Tbsp olive oil
• 1 clove garlic, finely chopped
• 1 medium ripe tomato, coarsely chopped
• 1 onion chopped
• 1 Tbsp hot sauce
• 1 C cottage cheese
• 1/2 C Mozzarella, shredded, divided
• 1 Tbs Seasoning as appropriate (Italian seasoning, oregano)
• 1 egg, beaten
Directions
• Set the oven at 400°F
• Halve the eggplant lengthwise. Place them in the baking dish, cut sides up.
Drizzle generously with olive oil and season to taste. Bake for 25 minutes or
until tender.
• Scoop out the eggplant flesh into a mixing bowl with a spoon and mash it with
a fork.
• In a skillet, heat the 2 tablespoons olive oil over medium heat. Sauté chopped
garlic over medium heat stirring often for 2 minutes, or until the garlic is
fragrant.
• Add the tomatoes, onions, salt, and pepper, stirring often for 3-4 minutes.
• Stir in the eggplant flesh and hot sauce. Continue cooking, stirring
occasionally, for 7 minutes or until the mixture is pulpy and well flavored.
Turn the heat off.
• Lower the oven temperature to 375°F.

5. • Stir the cottage cheese, 1/4 C mozzarella, seasonings into the eggplant
mixture. Let the mixture cool for 5 minutes and add the egg and combine. Fill
the eggplant shells back with the stuffing. Return the shells to the baking dish.
Bake the eggplant for 30-40 minutes or until the shells are tender when pierced
with a fork. During the last 10 minutes of baking, sprinkle ¼ C mozzarella on
top of the eggplant.
Suggestions
• Use low fat or fat free options for the cottage and mozzarella cheeses for a
lower calorie, healthier dish!
• Vegetable oil can be substituted for olive oil.
• 1 Cup spaghetti sauce can be used instead of tomatoes.