Ingredients Jump to Instructions ↓

  1. 2 tbsp butter or margarine

  2. 1/2 cup chopped fresh onion

  3. 4 fresh tomato es, peeled and chopped

  4. 1/2 cup chopped fresh parsley , divided

  5. 1/2 tsp sugar

  6. 1/4 tsp pepper , divided

  7. 1/2 tsp dried oregano

  8. 1 tsp fresh lemon juice

  9. 2 cups (1 lb.) creamed cottage cheese

  10. 1/4 cup grated Parmesan cheese

  11. 1 egg

  12. 2 eggplant s

  13. 1/2 cup flour

  14. 1/3 cup salad oil

  15. 1/2 lb mozzarella

Instructions Jump to Ingredients ↑

  1. I large saucepan melt the butter; add onion and cook until tender. Add tomatoes, ¼ cup parsley, ½ tsp salt, sugar, ½ tsp pepper, oregano, and lemon juice. Simmer, uncovered, for 30 minutes then remove from heat.In medium bowl, mix cottage cheese, Parmesan cheese, remaining parsley, egg, remaining salt, and ⅛ tsp pepper. Pare egglants; cut in ½ inch slices and dust with flour. Heat oil in large skillet, add eggplant, and brown on both sides. Remove as browned. In a shallow 2-quart baking dish, arrange a layer of eggplant, spread with half of cottage cheese mixture, spoon half of tomato sauce over cottage cheese, and top with half of mozzarella. Repeat with remaining. Bake uncovered in a 350°F oven for 30 minutes. Let stand 5 minutes before serving.


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