Eggplant, Zucchini Parmigiana

• 1/2 c. chicken broth
• 1/2 c. coarsely chopped celery
• 1/2 c. chopped onions
• 1 clove garlic
• 2 large tomatoes, chopped
• 1/2 of a 6 oz. can tomato paste (1/3 c.)
• 1 tsp. dried basil, crushed
• 1/8 tsp. pepper
• 1/4 tsp. dried rosemary, crushed
• 1 medium eggplant, peeled and sliced 1/2-inch
• 2 c. biased sliced zucchini
• 1/2 c. shredded Mozzarella (part skim milk)
• 1 c. low-fat cottage cheese
• 1/4 c. grated Parmesan cheese

1. In electric skillet bring 1/2-inch water to boil.
2. Add zucchini and eggplant, boil 4 minutes.
3. Drain on paper towels.
4. Divide zucchini and eggplant between 2 baking dishes or casseroles.
5. Spoon cottage cheese atop and divide sauce evenly over each dish. Sprinkle with Mozzarella and Parmesan cheese.

chicken broth, celery, onions, clove garlic, tomatoes, tomato paste, basil, pepper, rosemary, eggplant, biased sliced zucchini, mozzarella, lowfat cottage cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380615 (may not work)