1 lb. lean ground beef
1 med. onion, sliced
1 tsp. garlic salt
2 tbsp. grated Romano cheese
1 lb. can tomatoes
1 c. low-fat cottage cheese
1/4 tsp. pepper
1 eggplant (1 1/2 lb.) pared and cubed

Saute beef and onion together in non-stick pan until meat is browned. Do not add fat. Drain off accumulated fat. Sprinkle with salt and pepper. Add eggplant and tomatoes. Break up tomatoes with wooden spoon.

Simmer uncovered for 20 minutes or until eggplant is tender. Spoon cottage cheese over surface of eggplant-meat mixture; sprinkle with grated cheese. Continue cooking until most of the liquid is absorbed.