3 tbsp. olive oil
2 onions, chopped
1 lg. eggplant, peeled, cut 1/2" cubes
2 tomatoes, chopped or canned tomatoes
2 tsp. salt
Dash of pepper
1 egg yolk, beaten
1/2 c. milk
1/2 c. cottage cheese

Heat oil in saucepan and add the chopped onions. Saute for 5 minutes. Add eggplant and continue cooking for 10 minutes over low heat. Add tomatoes and salt to taste, pepper and cook for 10 minutes, stirring occasionally.

Butter a 2 quart casserole and place mixture in it. Combine egg yolk, milk and cottage cheese and mix well. Pour over eggplant. Bake in 375 degree oven for 45 minutes.

NOTE: Eggplant mixture can be made the night before.