1/2 c. chicken broth
1/2 c. coarsely chopped celery
1/2 c. chopped onion
1 clove garlic, minced
2 lg. tomatoes, chopped
1/2 of 6 oz. can tomato paste (1/3 c.)
1 tsp. dried basil, crushed
1/4 tsp. dried Rosemary, crushed
1/8 tsp. pepper
1 med. eggplant (1 lb.)
2 c. bias sliced zucchini, 1/4" thick
1 c. low fat cottage cheese, drained
1/2 c. shredded part skim Mozzarella cheese (2 oz.)
1/4 c. grated Parmesan cheese

In a medium saucepan, combine broth, celery, onion and garlic. Bring to boiling. Reduce heat, simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato paste, basil, Rosemary and pepper. Return mixture to boiling. Reduce heat. Simmer, uncovered for 15 minutes, stirring occasionally.

Meanwhile, peel eggplant, if desired, cut into 1/2" slices, halve slices. In a Dutch oven or large saucepan, bring 1/2" of water to boiling. Add eggplant and zucchini slices, simmer, covered, for 4 minutes. Remove vegetable slices from Dutch oven with slotted spoon. Drain on paper towels. Pat dry. Divide eggplant and zucchini evenly among 4 individual dishes or casseroles. Spoon cottage cheese on top. Divide tomato sauce evenly among dishes, sprinkle with Mozzarella and Parmesan cheese. Bake 350 degree for 20 to 25 minutes or until heated through. Yield: 4 servings.