Recipe: Eggplant and Cheese Stacks (using cottage cheese)

Eggplant and Cheese Stacks
rec.food.veg.cooking/Yippikiyo

I took this to my church potluck, everyone loved it. I don't use as much mozzarella in it as the recipe calls for, but you can do your own thing. Yippikiyo

1 medium eggplant in 1/4-inch lengthwise slices
1/2 cup cottage cheese
2 eggs, beaten
1 cup ricotta cheese
1/2 tbsp each: oregano, mint, fennel seeds
2 carrots, grated
1/2 lb. mozzarella, grated
2 tomatoes, chopped

Drain cottage cheese. Broil eggplant slices 4-5 minutes on each side. Mix cottage cheese, ricotta, eggs, herbs, carrots, and 1 cup mozzarella. Place eggplant slices on baking sheet or in a 9x11-inch baking dish. Cover each slice with 2 1/2 tbsp. cheese mixture. Sprinkle with tomatoes then remaining mozzarella. Bake in 375 degree oven 20-25 minutes.