Eggplant Zucchini Parmigiana Recipe

• 1 med. eggplant (1 lb.), cut in 1/4 inch crosswise slices
• 1 tbsp. mayonnaise type salad dressing
• 1/4 c. Italian seasoned bread crumbs
• 1 c. low fat cottage cheese
• 1 egg, slightly beaten
• 1/4 teaspoon garlic salt
• 1 can (8 ounce.) tomato sauce
• 1 c. diced, part skim Mozzarella cheese (4 ounce.)
• 2 tbsp. grated Parmesan cheese
• 1 sm. zucchini (6 ounce.), cut in 1/8 inch thick slices

1. Arrange eggplant in 1 layer on cookie sheet.
2. Spread with dressing; sprinkle with crumbs.
3. Bake in preheated 475 degree oven for 10 min.
4. Remove from oven, reduce oven temperature to 375 degrees.
5. Mix together cottage cheese, Large eggs and garlic salt.
6. In 10 x 6 x 2 inch baking dish sprayed with Pam, layer all the eggplant, half the cottage cheese mix, sauce, Mozzarella and Parmesan.
7. Top with all the zucchini and layer of remaining cottage cheese mix, sauce, Mozzarella and Parmesan.
8. Bake uncovered in 375 degree oven for 30 min or possibly till bubbly.
9. Let stand 5 min before cutting.
10. Serves 4.
11. Only 140 calories per serving.

eggplant, mayonnaise type salad dressing, italian seasoned bread crumbs, cottage cheese, egg, garlic salt, tomato sauce, mozzarella cheese, parmesan cheese, zucchini

Taken from cookeatshare.com/recipes/eggplant-zucchini-parmigiana-19118 (may not work)