This is truly delicious, healthy and soul-satisfying. Excellent for lunch. Serve warm.

1 medium eggplant (about 1 pound), peeled and thinly sliced
1/2 cup chicken broth

2 cups non-fat cottage cheese
1/3 cup grated Parmesan cheese
1 egg, beaten
1/3 cup soda cracker crumbs
pepper to taste

2 tablespoons grated Parmesan cheese

In a 9x13-inch baking pan, place eggplant and drizzle with broth. Cover pan tightly with foil and bake in a 350-degree oven for about 30 minutes, or until eggplant is soft.

In a large bowl, place the eggplant and the next 5 ingredients and stir until blended. Spread mixture evenly in an oiled 9x13-inch pan and sprinkle top with grated cheese. Bake at 350-degrees for about 50 minutes to 1 hour or until top is golden brown. Cut into squares to serve. Excellent as an accompaniment to roast chicken. Serves 8 to 10.

(About 70 calories per serving-serving 10)
(About 88 calories per serving-serving 8)

60