1 med. eggplant (about 1 lb.)
3 tbsp. fine cracker or bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. oregano
1 c. chopped onions
2 c. crushed no salt added tomatoes
1 c. dry curd cottage cheese

Peel the eggplant and cut it into 3/8 inch thick slices. Combine the crumbs, salt, pepper, garlic powder, and oregano. Press the eggplant slices into the crumb mixture, coating each slice thoroughly. Arrange the slices on a cookie sheet in a single layer. Broil 6 to 7 minutes on each side to brown.

While the eggplant is broiling, dry-saute the onions until tender in a medium nonstick saucepan. Add the tomatoes; cover and simmer for 10 minutes.

Place 2 or 3 tablespoons of the tomato sauce on the bottom of a 9 x 13 inch baking dish. Arrange a layer of eggplant slices on top of the sauce. Place a small amount of cottage cheese on each eggplant slice; then top with additional sauce. Repeat layers until all ingredients are used up, ending with tomato sauce. Cover with aluminum foil and bake at 375 degrees for 30 minutes. Serves 6.