1 eggplant
Boiling salted water
2 eggs
1 c. cooked rice
2 c. cottage cheese
1/2 c. instant milk powder
1/4 c. chopped onion
1/4 tsp. salt
1/4 tsp. sage
1 (15 oz.) spaghetti sauce
6 oz. sliced Mozzarella

Preheat oven to 375 degrees. Peel eggplant and slice in 1/4 inch thick slices. Drop sliced eggplant into boiling water, cover and boil 4 minutes. Drain on paper towels. Beat eggs in medium bowl. Add cottage cheese, rice, dry milk, onion, salt and sage. Stir to mix. Spread 1/2 spaghetti sauce in baking dish. Make layer of eggplant, cheese mixture, eggplant, and finish with sauce. Top with Mozzarella cheese slices. Bake 30-40 minutes.