Ingredients

1 medium eggplant
1/2 C. cottage cheese, low fat
2 Tbsp. onion, chopped
1 tsp. bay leaf, ground
1 tsp. basil
1 tsp. oregano
2 Tbsp. tomato sauce
2 oz. provolone

Cooking Instructions

Cook eggplant in boiling water, covered, 10 minutes. Drain and cut in half lengthwise. Scoop out insides, leaving 1/2-inch shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce. Preheat oven to 350 degrees F. Stuff eggplant halves. Place in casserole dish. Bake, covered, 15 minutes. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more minutes, uncovered.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)