Eggplant Parmesan is a dish made with breaded eggplant slices that are fried and then layered with tomato sauce and mozzarella cheese. It is then baked until the cheese is melted and bubbly.
CHEESE FILLING:1 pt creamed cottage cheese2 ea eggplants, 1/2-inch slices1 ea egg1/2 colive oil1/8 ts rosemary1 cParmesan cheese Saute onions and garlic in oil until limp.
Add tomatoes, mint, parsley,cilantro and tomato sauce.
Cover and simmer 1 hour.
Meanwhile, makecheese filling:stir together cottage cheese, egg and rosemary.
Setaside.
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 Parmesancheese.
Cover with remaining tomato sauce.
Let set 2 hours inrefrigerator for flavors to blend.
Bake uncovered at 350 degrees, 45-50minutes or until top is bubbling and brown.
Let stand 15 minutes; thenserve with green salad.
Serves 6.