1 lg. eggplant, peeled and cut into 1/2 inch thick slices
1/4 c. butter, melted
Salt and pepper
1 med. onion, chopped
2 tbsp. vegetable oil
2 (8 oz.) cans tomato sauce
1/3 c. tomato paste
1/2 tsp. dried whole oregano
1 tbsp. chopped fresh parsley
1 egg, beaten
1/4 c. (1 oz.) grated Parmesan cheese, divided
1 c. cottage cheese

Place eggplant slices on a cookie sheet; brush with melted butter and sprinkle with salt and pepper. Broil 6 inches from heat 5 minutes or until golden brown; turn slices over and broil until brown. Set eggplant aside.

Saute onion in oil in a medium skillet until tender. Add tomato sauce, tomato paste, oregano and parsley; stir well and set aside.

Combine egg, 2 tablespoons Parmesan cheese and cottage cheese. Stir well and set aside.

Spoon half of tomato sauce mixture into a lightly greased 12x8x2 inch casserole dish. Arrange half of eggplant slices over tomato sauce. Spread cottage cheese mixture over eggplant. Top with remaining eggplant and remaining tomato sauce mixture. Sprinkle remaining 2 tablespoons Parmesan cheese over top of casserole. Bake at 350 degrees for 40 minutes. Yield: 6 to 8 servings.