Eggplant Lasagna Stack

:-) Very high in Protein, high in Fiber, low in sugars
:-( very high in saturated fat, sodium.

Ingredients:

serves 4, see below for nutritional information.

2 cups canned organic no or low sodium diced TOMATOES.
2 medium sized EGGPLANTS
2 cups Fiber One low fat high fiber COTTAGE CHEESE
16 oz Fresh or part skim MOZZARELLA CHEESE sliced
1.5 cup low sodium or sodium free SALTINE CRACKERS crushed fine
3 tbsp whole FLAX SEEDS
4 cloves GARLIC, diced tiny
1/2 tsp SEA SALT
1 tbsp OLIVE OIL
16 pitted CALAMATA OLIVES
PAM or similar fat free olive oil spray
2 tsp OREGANO
1 tsp BASIL

Preheat oven to 400 degrees. When it's fully heated, use potato peeler to scrape off the skin (unless you prefer it on) and slice into 1/2" thick rounds. Brush a very thin layer of oil on a large cookie sheet. Put saltines and flax seeds into a shallow bowl, large enough to accommodate the largest of eggplant slices, and toss to mix. Wet each slice individually under faucet, immediately set it into the saltines, press down and flip over to do the same. It will not coat entirely, that is OK. Place rounds on the cookie sheet, spray tops liberally with Pam, slide it into the oven.

Saute garlic in remaining olive oil a couple of minutes over medium high heat, add olives, salt, oregano, basil and tomatoes, let simmer on low while eggplant is cooking. Stir frequently.

Bring out the eggplant which should now be a light brown on the bottoms and semi soft. If they are cooking too darkly, turn the oven temp down to 350. Spray tops with Pam again and then turn them carefully so as to keep as much crumbs on them as possible. Spray the tops with Pam, put back into oven.

Bring out the cottage cheese and the mozzarella. Slice the mozzarella thin if you have not yet done so.

Spray 4 LARGE muffin tins (preferred) or small (approx. 4" round, 4" deep) oven safe casserole or flan dishes. The four need to be separate from each other, not connected.

When eggplant is soft, or to taste, bring them out of oven. When stacking the ingredients, keep in mind you will want to use smallest of slices to the bottom of the tin, growing large as you go up. Stack as follows:

A tbsp of tomato mixture first, then a slice of eggplant, then a tbsp of cottage cheese. Then a slice of the mozzarella. Keep layering as far as you can go to the top of the tin, top with the largest of eggplant slices.

Bake for 20 minutes, keeping watch for burning.

Bring out, let sit for a full 5 minutes.

To serve, run a butter knife between the tin and the stack to loosen. Lay a plate face down over a tin, invert it carefully, wait a few moments, carefully remove the tin. Hopefully some resemblance to a stack will occur. If it falls over a little, that's OK. Garnish as preferred, serve with a side salad.

Nutrition info (seems off, I'll try and use another gadget to confirm numbers): Calories: 913, Total fat: 45.6 g, Saturated fat: 18.8g, cholesterol: 105.2mg, Total carbs: 93.1g, Dietary fiber: 10.1g, Sugar: 48.7g.