Eggplant Parmesan

Ingredients

1 small eggplant1 tbs. salt1 tsp. pepper1 cup Italian breadcrumbs½ cup grated Parmesan

cheese2 eggs1 medium onion2 garlic gloves28 oz. can crushed tomatoes1 tsp. sugar¼ cup fresh basil½ tsp. dried oregano16 oz. cottage cheese½ cup feta cheese½ cup shredded mozzarella

Cut eggplant crosswise into 1/8-inch thick slices…

…sprinkle evenly ¾ tsp. salt and ½ tsp. pepper.

Mix eggs and 3 tbsp. Parmesan cheese...

…dip eggplant in egg mixture...

…dredge in breadcrumbs...

…arrange slices on rack, bake for 16 minutes, turning after 8 minutes.

Sauté onion and garlic, about 5 minutes.

Add tomatoes, salt, pepper, sugar, basil, and oregano; bring to a boil. Reduce heat, and simmer, about 10 minutes.

Stir together cottage cheese and feta cheese.

Put 1/3 of tomato mixture in baking dish...

…arrange 1/3 of eggplants...

…add 1/3 cheese mixture…

…repeat twice, ending with tomato mixture.

Bake at 350˚ for 35-40 minutes, add mozzarella and parmesan cheese after 25-30 minutes.

Eggplant Parmesan