From: Kay Goldstein
Originating from: Ruth Goldstein, her mother
Ingredients and Directions:
Take 2 eggplants, slice and dip in egg and matzo meal flour or breadcrumbs. Put in oven and bake or fry on top of stove until browned. Can be put in freezer if you have excess.
Mix together 1 pound cottage cheese (dry) and 1 egg and 1 teaspoon Italian seasoning. In casserole pan, put a little red spaghetti sauce in bottom and then eggplant slices. Place 1 tablespoon cottage cheese mixture on each eggplant slice, sprinkle mozzarella and Swiss cheese and tomato sauce on top. Repeat with another layer. Warm up when ready to serve in microwave for 5-8 minutes.