Ingredients

1-1/4 C. onions, chopped
2 cloves garlic, minced
11 oz. canned whole tomatoes, undrained
2 Tbsp. tomato paste plus 2 tsp.
1 Tbsp. fresh parsley plus 2 tsp., chopped
3/4 tsp. oregano
1/4 tsp. dried basil
3/4 large eggplant, peeled and sliced into 1/4-inch slices
2/3 C. mozzarella cheese, shredded
2/3 C. low fat cottage cheese
2 Tbsp. grated Parmesan cheese plus 2 tsp.

Cooking Instructions

Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and Saute over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil, and salt and pepper to taste. Bring mixture to a boil. Reduce heat and let simmer, uncovered, for 40 to 50 minutes, stirring occasionally. Arrange eggplant slices on a steamer rack. Place in a large pot with 1 inch of water. Steam for about 5 minutes until eggplant is tender. Do not overcook. Combine the mozzarella and cottage cheeses together and set aside. Coat a 13 by 9 inch baking pan with nonstick cooking spray, and place a layer of eggplant in the pan. Top eggplant with some of the sauce mixture and some of the cheese mixture; sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at 350 degrees F. for 30 to 35 minutes. Serve hot.
 
 
For to us a child is born, to us a son is given; and the government shall be upon his shoulder, and his name shall be called Wonderful Counselor,?Mighty God, Everlasting Father, Prince of Peace.(Isaiah 9:6)