| 1. |
Pre-heat oven to 400 °F (200 °C). Peel (or not) 1 large eggplant, slice it thinly into rounds. Some like to spread on paper towels and sprinkle with salt and let eggplant drain excess moisture. |
| 2. |
Spread rounds in single layer on cookie sheets (takes 2) sprayed with olive oil. |
| 3. |
Spray tops of eggplant lightly and bake until desired tenderness or crispiness. Remove from oven. |
| 4. |
While waiting for eggplant to cook, mix cottage cheese with 2 tablespoons of parmesan cheese, salt, pepper and nutmeg and 1 egg (optional). Also optional to use a hand blender to get a smooth consistency. |
| 5. |
Spread thin layer of sauce on bottom of small rectangular or square baking dish, layer eggplant, cottage cheese, sauce and shredded mozzarella, finishing with sauce on top. |
| 6. |
Sprinkle with extra mozzarella and remaining parmesan cheese. |
| 7. |
Bake in hot oven until cheese is melted and bubbly. |
