Eggplant Parmesan

Here is a fave of ours...MUCH less fat...but all the flavor:

Easy!!! It is in three parts:

1. Slice 2 large eggplants about 1/4" thick, salt and let stand for min. 1/2 hour.
Slice 3 large zucchini lengthwise about as thick. When the eggplant has sweated, spray with olive oil, or coat both sides of both with olive oil and garlic. Grill on a BBQ.

2. Make a tomato sauce with 3 cans of diced tomatos..add a splash of red wine vinegar, a teaspoon of sugar and fresh (or dried) basil...to taste. I add red pepper flakes for some Oooooomph.

3..Combine a med. sized container of low fat cottage cheese, a small container of part skim ricotta cheese, 1 cup grated Monterrey Jack and 1 C. Parmesan (we like Pecorino) Blend.

Now the easy part: Layer the ingredients: (this is how I did it the last time...it changes each time...with # of people feeding)

Bottom of a lightly oiled cassarole dish...long, wide and shallow...Lasagna pan I think it's called -

layer 1 eggplant
2 tomato sauce, lightly
3 zucchini
4 cheese mixture
5 eggplant
6 zucchini
7 tomato sauce
8 Grated Parmesan cheese. You can't put too much Parmesan on!!!

You can go on like this forever...depending on how big your pan is and how many eggplant you really grilled. Bake at 350 for about 1 hour. Grill the top so it is nice and brown. Let it stand for about 10 mins.

DO NOT add salt...the cheese takes care of it!

This and a green salad are all you need.