1 medium eggplant (1 lb.), cut into 1/4-inch slices
1 tbsp. low calorie mayonnaise
1/2 c. Italian seasoned bread crumbs
1 c. low-fat cottage cheese
1 egg, slightly beaten
garlic salt to taste
1 can (8 oz.) tomato sauce
1 c. diced part-skim Mozzarella cheese
2 tbsp. grated Parmesan cheese
1 small zucchini, cut in 1/8-inch slices

Put eggplant in one layer on a cookie sheet sprayed with nonstick coating. Spread with mayonnaise. Sprinkle with crumbs.

Bake 10 minutes at 475°F; remove from oven. Combine cottage cheese with egg and garlic salt.

In 10 x 6 x 2-inch pan sprayed with nonstick coating, layer all of the eggplant, half of the cottage cheese mixture, half of the sauce and half of the cheeses. Top with all of the zucchini and remaining cottage cheese mixture, sauce and cheeses.

Bake, uncovered in 375°F oven for 30 minutes or until bubbly. Let stand 5 minutes.

Makes 4 servings, containing 140 calories each.