• 1/2 c. chicken broth
  • 1/2 c. coarsely chopped celery
  • 1/2 c. chopped onion
  •  clove garlic, minced
  • 2 lg. tomatoes, chopped
  • 1/3 c. tomato paste
  • 1 tsp. basil
  • 1/4 tsp. rosemary, crushed
  • 1/8 tsp. pepper
  • 1 med. eggplant
  • 2 c. sliced zucchini
  • 1 c. cottage cheese, drained
  • 1/2 c. shredded Mozzarella cheese
  • 1/4 c. Parmesan cheese, grated


For tomato sauce; in a medium saucepan combine chicken broth, celery, onion, and garlic.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes. Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper.  Return mixture to boiling; reduce heat.  Simmer uncovered, for 15 minutes, stirring occasionally. 

Meanwhile, peel eggplant.  Cut into 1/2-inch slices; halve slices.  In a Dutch oven or large saucepan bring 1/2 inch of water to boiling.  Add eggplant and zucchini slices; simmer, covered, for 4 minutes.  Remove vegetable slices from Dutch oven; drain in paper towels.  pat dry. 

Place eggplant and zucchini in casserole dish.  Spoon cottage cheese atop.  Pour tomato sauce over.  Sprinkle with Mozzarella and Parmesan cheeses.  Bake, uncovered, in 350 degree oven for 20 to 25 minutes or until heated through.