1 lg. or 2 sm. eggplant
Butter
Salt
Pepper
1 med. onion, chopped
2 (8 oz.) cans tomato sauce
1/2 c. tomato paste
1/2 tsp. dried oregano
1 tbsp. parsley
1 egg, beaten
1/4 c. (1 oz.) grated Parmesan cheese
1 c. cottage cheese

Peel and slice eggplant. Salt and pepper. Brown, using little butter in skillet. Saute onion in oil or butter until tender. Add tomato sauce and tomato paste, oregano and parsley; stir well. Set aside.

Combine egg, 2 tablespoons Parmesan cheese and cottage cheese; set aside.

Spread 1/2 tomato mixture in lightly greased casserole dish, arrange 1/2 eggplant slices over tomato sauce. Spread cottage cheese mixture over eggplant. Top with remaining eggplant and tomato sauce. Sprinkle cheese on top. Bake at 350 degrees for 40 minutes.