1 lg. eggplant, sliced 1/2 inch thick, peeled
1 c. chopped onion
1 clove garlic, crushed
1 (1 lb.) can tomatoes, cut up
2 tbsp. parsley
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1 1/2 c. cottage cheese
1/2 c. grated Parmesan cheese
1 egg
4 tbsp. oil

Brown eggplant, remove and drain. Add 1 tablespoon oil to pan and saute onion and garlic. Add tomatoes, parsley, salt, pepper, and cinnamon. Simmer uncovered 5 minutes.

Spread half of tomato mixture in 8x12x2 inch pan. Mix cottage cheese, 1/4 cup Parmesan and egg. Spread over tomato mixture. Arrange eggplant on top. Cover with remaining half of tomato mixture. Sprinkle with 1/4 cup Parmesan. Bake uncovered at 375 degrees for 35-40 minutes.