|Vegetable oil spray||1|
|Peeled eggplant||2 Pound, thickly sliced|
|Olive oil||2 Tablespoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Canned no salt tomatoes in juice||14 1⁄2 Ounce (1 Can)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Crushed rosemary||2 Teaspoon|
|Finely chopped fresh parsley||2 Tablespoon|
|Finely chopped fresh mint||2 Tablespoon|
|Low fat cottage cheese||1 Pound|
|Egg substitute||4 Tablespoon (Equivalent To 2 Eggs)|
|Crushed rosemary||1 Teaspoon|
|Ground oregano||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
Lightly spray a 3 1/2-quart oblong glass baking dish with vegetable oil.
Place eggplant slices on two large baking sheets.
Brush both sides of slices lightly with 2 tablespoons olive oil.
Brown 5 minutes on each side, or until eggplant is tender.
Reduce oven temperature to 375° F.
Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat.
Add onion and saute until translucent.
Add garlic and cook 1 minute more.
Stir in tomatoes, tomato paste, water, salt and 2 teaspoons rosemary.
Reduce heat and simmer 10 minutes.
Add parsley and mint.
Remove from heat and set aside.
In a bowl, combine cottage cheese, egg substitute, 1 teaspoon rosemary, oregano, 1/4 cup Parmesan cheese and pepper.
Spread half of sauce on bottom of prepared dish.
Arrange half of eggplant over it.
Spread filling over eggplant, then lay remaining eggplant on top of filling.
Cover with remaining sauce.
Sprinkle 1/4 cup Parmesan cheese over all.
Cover casserole with foil and bake 40 to 45 minutes.
Uncover and bake 10 additional minutes.