Eggplant Italian

• 3 medium eggplant
• 1 Tbsp. oil
• 1 1/2 c. onion
• 2 cloves garlic
• 2 c. low-fat cottage cheese
• 3 oz. Mozzarella cheese
• 1/2 c. bread crumbs
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/4 tsp. pepper
• 3 fresh tomatoes
• 2 c. marinara sauce
• 2 Tbsp. Parmesan cheese

1. Peel and slice eggplant.
2. Place on greased baking sheet.
3. Bake in a 350u0b0 oven for 15 minutes. Saute onion and garlic.
4. Remove from heat.
5. Add cottage and Mozzarella cheeses, bread crumbs, herbs, salt and pepper.
6. In a 9 x 13-inch pan, arrange half the eggplant. Spread with cheese mixture, then add another layer of eggplant.
7. Layer top with sliced tomatoes. Cover with 2 cups marinara sauce.
8. Sprinkle with Parmesan. Cover and bake for 25 minutes. Uncover and bake for 10 more minutes.

eggplant, oil, onion, garlic, lowfat cottage cheese, mozzarella cheese, bread crumbs, oregano, basil, thyme, pepper, tomatoes, marinara sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861907 (may not work)