Eggplant-Zucchini Parmigiana - cooking recipe

Ingredients

1 c. chicken broth
1/2 c. coarsely chopped celery
1/2 c. chopped onion
1 clove garlic, minced
2 large tomatoes, chopped
2 c. bias-cut zucchini (1/4-inch)
1/2 c. shredded part-skim Mozzarella cheese
1/4 c. Parmesan cheese
1/2 (6 oz.) can tomato paste
1 tsp. dried basil
1/4 tsp. dried rosemary
1/8 tsp. pepper
1 medium eggplant (1 lb.)
1 c. low-fat cottage cheese

Preparation

In medium saucepan, combine broth, celery, onion and garlic. Bring to boil and simmer, uncovered, for 5 minutes.
Stir in tomatoes, paste, herbs and pepper.
Return to boil and simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, cut eggplant into 1/2-inch slices and halve slices.
Bring 1/2-inch water to boil in Dutch oven.
Add eggplant and zucchini slices; simmer, covered, for 4 minutes.