Eggplant Lasagna - cooking recipe

Ingredients

1 3/4 c. onion, chopped
2 cloves garlic, minced
16 oz. can whole tomatoes (undrained)
1/4 c. tomato paste
2 Tbsp. fresh chopped parsley
1 tsp. salt (optional)
1 tsp. dried whole oregano
1/2 tsp. dried whole basil
pepper to taste
3 lb. eggplant, peeled and sliced (1/4-inch)
1 c. shredded low-fat Mozzarella cheese
1 (8 oz.) low-fat cottage cheese
3 Tbsp. Parmesan cheese, grated

Preparation

Coat large skillet with vegetable cooking spray.
Saute onion and garlic over low heat until onion is tender.
Stir in next 7 ingredients.
Bring to a boil, then reduce heat.
Simmer, uncovered, for 30 to 40 minutes, stirring occasionally.
Cook eggplant, covered, in small amount of boiling water for 3 to 5 minutes or until just tender.
Do not overcook.
Drain well. Combine Mozzarella and cottage cheese; set aside.