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1 egg plant
2 eggs
1 c. cooked white or brown rice
2 c. cottage cheese
1/2 c. instant nonfat dry milk powder
1/4 tsp. salt
1/4 tsp. sage leaves
15 oz. jar meatless spaghetti sauce
6 oz. sliced mozzarella cheese
1/4 c. finely chopped onion

Preheat oven to 375 degrees. Peel eggplant and slice in 1/4 inch thick slices. Drop slices into rapidly boiling salted water. Cover and boil 4 minutes. Drain on paper towels. Beat eggs lightly in medium bowl. Add rice, cottage cheese, nonfat dry milk, powder, onion, salt and sage leaves. Stir to mix.

Spread 1/2 cup spaghetti sauce in bottom of 11 x 7 x 2 inch baking dish. Make layers of one half eggplant, cottage cheese mixture and sauce. Repeat, finishing with sauce. Cut mozzarella into strips. Top sauce with mozzarella cheese strips in lattice patterns. Bake 30-40 minutes until bubbly. 4-5 servings.

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