1 small eggplant peeled and chopped into cube
1 medium zucchini sliced
1 large onion
1 green pepper
1 small chopped and seeded jalapeno
1 can green chilis
16 oz. reduced fat cheddar cheese (shredded)
1 cup nonfat cottage cheese
1/4 cup breadcrumbs
Boil eggplant, zucchini, onion, green pepper, and jalapeno until veggies are
soft. Drain in a colander. Place all ingredients in a bowl. Add the
cheeses, eggs and green chilies and mix together.
Add in the bread crumbs and mix till thickened slightly. Pour into a
sprayed (with Pam) casserole dish and bake at 350* for 45 minutes or until
browned on top.
It's fairly low in fat and very good. Adjust the jalapeno for your taste. You
can just add a couple dashes of Tabasco for some zing.