1 lb. ground beef
1 med. onion, sliced
1 tsp. garlic powder
1/4 tsp. pepper
1 eggplant (1 1/2 lbs.), peeled & cubed
1 (1 lb.) can tomatoes
1 c. cottage cheese
2 tbsp. Parmesan cheese

Cook beef and onion in frying pan until browned. Drain off any excess fat. Add salt and pepper. Add eggplant and tomatoes to frying pan, breaking up tomatoes with a spoon. Simmer, uncovered for 20 minutes or until eggplant is tender. Spoon cottage cheese over surface of eggplant-meat mixture; sprinkle with grated cheese. Continue cooking until most of liquid has been absorbed. 6 servings.