This recipe is for Eggplant Parmesan. It involves slicing eggplant crosswise and breading the slices by dipping them in an egg mixture and breadcrumbs, then baking. A tomato sauce is made by sauteing onion and garlic in crushed tomatoes with seasonings. Cottage cheese and feta cheese are mixed together. Layers of the breaded eggplant, tomato sauce, and cheese mixture are baked, with mozzarella and parmesan added partway through baking.

1. Eggplant Parmesan

2. Ingredients 1 small eggplant 1 tbs. salt 1 tsp. pepper 1 cup Italian breadcrumbs ½ cup grated Parmesan cheese 2 eggs 1 medium onion 2 garlic gloves 28 oz. can crushed tomatoes 1 tsp. sugar ¼ cup fresh basil ½ tsp. dried oregano 16 oz. cottage cheese ½ cup feta cheese ½ cup shredded mozzarella

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

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

5. Mix eggs and 3 tbsp. Parmesan cheese...

6. …dip eggplant in egg mixture...

7. …dredge in breadcrumbs...

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

9. Sauté onion and garlic, about 5 minutes.

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

11. Stir together cottage cheese and feta cheese.

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

13. …arrange 1/3 of eggplants...

14. …add 1/3 cheese mixture…

15. …repeat twice, ending with tomato mixture.

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

17. Eggplant Parmesan