Eggplant, Zucchini Parmigiana - cooking recipe

Ingredients

1/2 c. chicken broth
1/2 c. coarsely chopped celery
1/2 c. chopped onions
1 clove garlic
2 large tomatoes, chopped
1/2 of a 6 oz. can tomato paste (1/3 c.)
1 tsp. dried basil, crushed
1/8 tsp. pepper
1/4 tsp. dried rosemary, crushed
1 medium eggplant, peeled and sliced 1/2-inch
2 c. biased sliced zucchini
1/2 c. shredded Mozzarella (part skim milk)
1 c. low-fat cottage cheese
1/4 c. grated Parmesan cheese

Preparation

In electric skillet bring 1/2-inch water to boil.
Add zucchini and eggplant, boil 4 minutes.
Drain on paper towels.
Divide zucchini and eggplant between 2 baking dishes or casseroles.
Spoon cottage cheese atop and divide sauce evenly over each dish. Sprinkle with Mozzarella and Parmesan cheese.