300 ml onions, chopped 1 1/4 cup
2 garlic cloves, minced
325 ml canned whole tomatoes, undrained 1 1/3 cup
30 ml tomato paste 2 tbsp
15 ml fresh parsley, chopped 1 tbsp
15 ml oregano 3/4 tsp
1 ml dried basil 1/4 tsp
3/4 large eggplant, peeled & sliced 3/4
150 ml mozzarella cheese, shredded 2/3 cup
150 ml cottage cheese 2/3 cup
40 ml parmesan cheese, grated 3 tbsp
In a large lightly oiled skillet; saute onion and garlic over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil, salt and pepper to taste. Bring mixture to boil, reduce heat and simmer, uncovered, for 40 to 50 minutes, stirring occasionally.
Arrange eggplant slices on steamer rack. Steam for about 5 minutes or until eggplant is tender. Do not overcook.
In a small bowl; combine mozzarella and cottage cheeses together and set aside.
Place layer of eggplant in bottom of lightly oiled baking dish (13 x 9 inch / 33 x 23 cm). Top with some tomato sauce, some of the cheese mixture and then top with parmesan cheese. Repeat layers until all ingredients are used. Bake in preheated 350 F (180 C) oven for 30 to 35 minutes.
Serves: 4