Eggplant Parmigiana - cooking recipe

Ingredients

1 medium eggplant (1 lb.), cut into 1/4-inch slices
1 Tbsp. low calorie mayonnaise
1/2 c. Italian seasoned bread crumbs
1 c. low-fat cottage cheese
1 egg, slightly beaten
garlic salt to taste
1 can (8 oz.) tomato sauce
1 c. diced part-skim Mozzarella cheese
2 Tbsp. grated Parmesan cheese
1 small zucchini, cut in 1/8-inch slices

Preparation

Put eggplant in one layer on a cookie sheet sprayed with nonstick coating.
Spread with mayonnaise.
Sprinkle with crumbs. Bake 10 minutes at 475\u00b0; remove from oven.
Combine cottage cheese with egg and garlic salt.