2 small eggplants, sliced and baked 1/2 hour at 350°F on cookie sheet (to remove excess water)
2 eggs, beaten with 1 tbsp. milk
saltine crackers (one sleeve), rolled to crumbs
1/4 cup Parmesan cheese
vegetable oil
12 oz. cottage cheese
2 eggs
1/4 cup shredded cheddar cheese
1/8 cup Parmesan cheese
3/4 tsp. nutmeg
1/2 tsp. black pepper
1 tbsp. chopped parsley
12 oz. tomato sauce
1 (6 oz.) can tomato paste
1 can water (use empty paste can)
1 cloves garlic, minced
1 medium onion, chopped
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. red pepper flakes

Dip cooled slices of eggplant in beaten egg/milk. Then dip into cracker crumbs and 1/4 cup Parmesan cheese. Brown slices of eggplant in hot oil. Set aside on paper towels. May have to add more oil as needed.

Combine cottage cheese, eggs, grated cheddar, Parmesan, nutmeg, parsley and pepper in bowl. Set aside.

In pot, sauté onion and garlic in small amount of oil until softened. Add tomato sauce, paste and water. Add oregano, basil and red pepper flakes. Simmer about 10 minutes.

In an 8x8-inch pan, layer eggplant, 1/2 of cheese mixture, 1/2 of tomato sauce. Again, layer eggplant, cheese and sauce. Cover with foil.

Bake at 350°F for 30 minutes. Uncover and reduce heat to 300°F and bake for 30 minutes. May sprinkle with Parmesan cheese for last 30 minutes.

Submitted by: Nancy Cowan