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My sister got this recipe from our step-grandmother and would serve it to dates - I sent it to Cooking Light magazine and they turned it from something you wouldn't want to eat once a year into a regular menu item.

1 large eggplant, 1/4 inch lengthwise slices
1 1/3 cup cottage cheese
3/4 cup cream cheese; softened
2/3 cup ricotta cheese, part skim
1/4 cup parmesan cheese; grated
2 tablespoon chives; minced
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 egg whites
1 egg
4 clove garlic; minced
26 oz tomato basil pasta sauce; divided
1/4 cup mozzarella cheese; shredded

Preheat to 350.

Heat skillet or grill coated with cooking spray (I use a refillable pump of canola oil).  Cook eggplant until softened, about 5 minutes per side.  Set aside.

Combine cottage, ricotta and cream cheese until well blended.  Stir in parmesan through garlic.

Spread 1/2c pasta sauce in the bottom of a 9 X 13 baking dish coated with cooking spray.  Top with eggplant slices to cover.  Layer 1/2 cheese mixture and 1/3
remaining pasta sauce.  Repeat layers, ending with eggplant.  Top with remaining pasta sauce.

Bake 20 minutes.  Sprinkle with mozzarella and bake 20 more minutes.  Let stand 10 minutes before serving.

Yield: 8 sevings

Preparation Time:  1:00

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