After pulling out half a dozen cookbooks for eggplant recipes, you make up your own.
Secondly, I recommend that you send your dear children outside, so that they don’t know you’re cooking with eggplant and cottage cheese.
Anyway, here is what I came up with:
1 eggplant, sliced 1/2″ thick
1/4 of a large onion, sliced thin
jar of your favorite spaghetti sauce or whatever you found on sale
monterey jack cheese (b/c I didn’t have enough mozzarella)
cottage cheese (b/c I didn’t have any ricotta)
oil to fry with
Slice your eggplant and salt them to allow them to sweat.
Heat up your oil in your favorite frying skillet and cook the onions until tender.
While these are cooking, pour a bit of sauce in your baking dish just enough to cover the bottom. When onions are done, layer in your baking dish.
Fry your eggplant slices until tender and very lightly browned.
Place layer of eggplant in baking dish, sprinkle with garlic salt, top each slice with cottage cheese. Then sprinkle a heavy layer of jack cheese. Make another layer of eggplant. Sprinkle with garlic salt and cover with mozzarella. Pour remaining sauce over all.
Bake half an hour at 375ish.
When your dear children dig through their dish saying “Mom, is that sour cream or did you put cottage cheese in this?” You can tell them it’s “Lasagna cheese” and all will be well.
Allow your dear children to drown their dinner in parmesan cheese. 😀
My boys now like eggplant, even better than zucchini.
Place leftovers in the frig for dear husband to eat later, so he can say, “Where’s the meat?”.