2 tbsp. butter
1/2 c. chopped fresh onion
4 fresh tomatoes, peeled and chopped (4 c.)
1/2 c. chopped fresh parsley, divided
3/4 tsp. salt, divided
1/2 tsp. sugar
1/4 tsp. pepper, divided
1/2 tsp. dried oregano
2 tsp. fresh lemon juice
2 c. creamed cottage cheese
1/4 c. grated Parmesan cheese
1 egg
2 eggplants
1/2 c. flour
1/3 c. salad oil
1/2 lb. Mozzarella cheese, sliced

In large saucepan melt butter. Add onion, cook until tender. Add tomatoes, 1/4 cup parsley, 1/2 teaspoon salt, sugar, 1/8 teaspoon pepper, oregano and lemon juice. Simmer uncovered 30 minutes, remove from heat.

In medium bowl mix cottage cheese, Parmesan cheese, remaining 1/4 cup chopped parsley, egg, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Pare eggplants, cut in 1/2 inch slices, dust with flour. Heat oil in large skillet, add eggplant and brown on both sides. Remove as browned. (Add flour and oil as needed.)

In a shallow 2 quart baking dish arrange a layer of eggplant, spread with half of cottage cheese mixture. Spoon half of tomato sauce over cottage cheese and top with half of Mozzarella cheese. Bake uncovered in 350 degree oven 30 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.