Eggplant Parmesan

--TOMATO SAUCE--
      3 ea Medium onions, chopped
      1 ea Clove garlic
      3 tb Oil
      4 ea Medium tomatoes, pureed
    1/4 ts Rosemary
      2 tb Mint
      2 tb Parsley
      2 tb Cilantro
      1 cn (8 oz) tomato sauce

--CHEESE FILLING--
      1 pt Creamed cottage cheese
      1 ea Egg
    1/8 ts Rosemary
      2 ea Eggplants, 1/2-inch slices
    1/2 c  Olive oil
      1 c  Parmesan cheese

Saute onions and garlic in oil until limp. Add tomatoes, mint, parsley, cilantro and tomato sauce. Cover and simmer 1 hour. Meanwhile, make cheese filling: stir together cottage cheese, egg and rosemary. Set aside. Brush eggplant slices with olive oil. Broil 2 minutes for color. When tomato sauce is ready, spoon half of it into 9 x 13-inch baking dish. Add a layer of eggplant slices, using about half of the eggplant. Sprinkle with half of the Parmesan cheese. Spread cheese filling on top. Add remaining eggplant as next layer, followed by remaining Parmesan cheese. Cover with remaining tomato sauce. Let set 2 hours in refrigerator for flavors to blend. Bake uncovered at 350 degrees, 45-50 minutes or until top is bubbling and brown. Let stand 15 minutes; then serve with green salad. Serves 6.


Yield: 6 Servings