Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
27 oz. can spaghetti sauce
2 (16 oz.) cans zucchini
8 oz. shredded Mozzarella cheese
4 oz. black olives, sliced
1 tsp. parsley flakes
1 tsp. thyme
1 tsp. pepper
1/4 lb. cottage cheese
1 tsp. oregano
1 tsp. basil
8 oz. grated Parmesan

Preparation

Cut
eggplant into 1/2-inch thick sections and place in the bottom
of\ta
14-inch Dutch oven.\tMix everything except Parmesan and
pour
on top of eggplant.
Cover and cook for 50 minutes. Sprinkle on Parmesan cheese to taste.