Eggplant Moussaka - cooking recipe

Ingredients

1 large eggplant
1/2 cup olive oil
1 teaspoon chopped garlic
4 tomatoes
1 (10 ounce) can tomato sauce
1/4 teaspoon pepper
1/2 teaspoon rosemary
1/4 teaspoon mace
1/2 teaspoon basil
1 teaspoon parsley
1 tablespoon brown sugar
8 ounces cottage cheese
1 egg
2 tablespoons parmesan cheese
1/2 teaspoon rosemary

Preparation

Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.
For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.
Mix the filling--cottage cheese, egg, parmesan, and rosemary.
Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
Bake at 350\u00b0F for a half hour or so until the filling is set.