Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and cut into 1/2-inch thick slices
1/4 c. butter or margarine, melted
salt
1 medium onion, chopped
2 Tbsp. vegetable oil
2 (8 oz.) cans tomato sauce
1/3 c. tomato paste
1/2 tsp. whole oregano, dried
1 Tbsp. fresh parsley, chopped
1 egg, beaten
1/4 c. (1 oz.) grated Parmesan cheese, divide in half
1 c. cottage cheese

Preparation

Place eggplant slices on a cookie sheet.
Brush with melted butter and sprinkle with salt.
Broil 6 inches from heat for 5 minutes or until golden brown.
Turn slices over and broil until brown.
Set aside.