Eggplant Parmesan

INGREDIENTS:

2 eggplant, cut into 3/4 inch slices

3 T sea salt

1/4 C seasoned bread crumbs

1/2 C olive oil

2 C cottage cheese

1 1/2 C shredded mozzarella cheese

1 C shredded Parmesan cheese

2 eggs, beaten

1 C chopped fresh basil (2T dried)

8 C pasta sauce below or you can use your favorite

Speghetti Sauce with Chunky Veggies

3 cans diced tomatoes

1 can tomato sauce

1 teas dried oregano

2 teas dried basil

1 T minced garlic

½ teas black pepper

½ teas thyme

½ teas rosemary

½ teas marjoram

1 C diced celery

½ C diced green pepper

1 C diced onion

1 C sliced mushroom

Simmer together until vegetables are soft, salt to taste if needed….

DIRECTIONS:

1.  Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

2.  Preheat oven to 350 degrees F. In a medium bowl, mix the cottage cheese, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

3.  Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat olive oil over medium heat. Dredge egg plant in bread crumbs and place one layer in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

4.  In a large oblong baking dish, evenly spread 2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

5.  Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.