Eggplant Casserole 6

1 large eggplant, peeled and cut into 1/2-inch thick slices
1/4 cup butter or margarine, melted
Salt and pepper, to taste
1 medium onion, chopped
2 tablespoons vegetable oil
Two 8-ounce cans tomato sauce
1/2 teaspoon dried whole oregano
1 tablespoon fresh parsley, chopped
1 egg, beaten
1/4 cup grated Parmesan cheese, divided
1 cup cottage cheese

Preheat oven to 350F. Place eggplant slices on cookie sheet; brush with melted butter and sprinkle with salt and pepper. Broil 6 inches from heat 15 minutes or until golden brown. Turn slices over and broil until brown. Set 1 eggplant aside. Saute onion in oil in medium skillet until tender. Add tomato sauce, tomato paste, oregano and parsley. Stir well and set aside. Spoon half of tomato sauce mixture into a lightly greased 12 x 8 x 2 inch casserole dish. Arrange half of eggplant slices over tomato sauce. Spread cottage cheese mixture over eggplant. Top with rermaining eggplant and remaining tomato sauce mixture. Sprinkle remaining 2 tablespoons Parmesan cheese on top of casserole. Bake at 350F for 40 minutes. Serve with any meat.

Serves 6 to 8.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana