1 med. eggplant (about 1 1/4 lbs.)
1 egg
1/2 c. skim milk
2 tbsp. vegetable oil
1 c. dried bread crumbs

FILLING:

12 oz. cottage cheese
1/2 c. parsley leaves
Oregano leaves

SAUCE:

1 can (15 oz.) tomato sauce
1 c. water
2 tbsp. oregano
2 tbsp. parsley
1 tsp. garlic powder
1/4 tsp. pepper
2 packets Equal
2 tbsp. grated Parmesan cheese

About 40 minutes before serving, preheat broiler. Spray 15 1/2 x 10 1/2 inch jelly roll pan with vegetable spray lightly in an up and down motion. Cut eggplant lengthwise into twelve 1/8 inch slices.

In pie plate with fork, mix egg, milk and oil. Place bread crumbs on waxed paper. Dip eggplant slices in egg mixture, then coat with bread crumbs. Arrange slices in jelly roll pan in 1 layer; broil 5 to 7 minutes until tender and lightly browned.

Meanwhile, as eggplant is broiling prepare filling. In a medium bowl, mix cottage cheese, parsley and oregano. Remove eggplant from oven and set aside. Adjust oven temperature to 400 degrees. Starting along narrow end of eggplant slice, evenly spoon about 2 rounded tbsp. of the filling in a 1/2 inch wide strip; roll eggplant jelly roll fashion. Repeat with remaining eggplant slices.

Place eggplant rolls, seam side down, in 12x8 inch baking dish. Return to oven and bake 10 to 15 minutes or until heated through. While eggplant is baking, prepare sauce. In medium saucepan, add all sauce ingredients except Equal and Parmesan. Bring to a boil. Remove from heat and stir in Equal. Remove eggplant from oven and place rolls on a platter. Cover with sauce and sprinkle with Parmesan.