Eggplant Lasagna(Serves 12 To 18) - cooking recipe

Ingredients

1 medium onion, chopped
2 Tbsp. oil
16 oz. can tomatoes
4 oz. water
1 Tbsp. dried parsley
1 1/2 tsp. oregano
1 tsp. salt and sugar
2 large cloves garlic
1 eggplant (medium to large), diced
2 cans tomato paste
1 beef bouillon cube
1 large bay leaf, broken in half
1 tsp. basil
1/2 tsp. crushed red or black pepper
1 (16 oz.) cottage cheese
8 oz. grated Mozzarella cheese
1 c. Parmesan cheese

Preparation

Saute eggplant, onion and garlic in oil.
When vegetables lose their color, add the rest of the sauce ingredients.
Cover and simmer for 1 hour.