1 med. eggplant (1 lb.), cut in 1/4 inch crosswise slices
1 tbsp. mayonnaise type salad dressing
1/4 c. Italian seasoned bread crumbs
1 c. low fat cottage cheese
1 egg, slightly beaten
1/4 tsp. garlic salt
1 can (8 oz.) tomato sauce
1 c. diced, part skim Mozzarella cheese (4 oz.)
2 tbsp. grated Parmesan cheese
1 sm. zucchini (6 oz.), cut in 1/8 inch thick slices

Arrange eggplant in 1 layer on cookie sheet. Spread with dressing; sprinkle with crumbs. Bake in preheated 475 degree oven for 10 minutes. Remove from oven, reduce oven temperature to 375 degrees. Mix together cottage cheese, eggs and garlic salt.

In 10 x 6 x 2 inch baking dish sprayed with Pam, layer all the eggplant, half the cottage cheese mixture, sauce, Mozzarella and Parmesan. Top with all the zucchini and layer of remaining cottage cheese mixture, sauce, Mozzarella and Parmesan. Bake uncovered in 375 degree oven for 30 minutes or until bubbly. Let stand 5 minutes before cutting. Serves 4. Only 140 calories per serving.