Eggplant-Zucchini Parmigiana - cooking recipe

Ingredients

1/2 c. chicken broth
1/2 c. coarsely chopped celery
1/2 c. chopped onion
1 clove garlic, minced
2 large tomatoes, chopped
1/2 (6 oz.) can tomato paste (1/3 c.)
1 tsp. dried basil, crushed
1/4 tsp. dried rosemary, crushed
1/8 tsp. pepper
1 medium eggplant (1 lb.)
2 c. bias-sliced zucchini (1/4 inch thick)
1 c. low-fat cottage cheese, drained
1/2 c. shredded part-skim Mozzarella cheese (2 oz.)
1/4 c. grated Parmesan cheese

Preparation

For tomato sauce, in medium saucepan combine broth, celery, onion and garlic.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Stir in tomatoes, tomato paste, basil, rosemary and pepper.
Return mixture to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.