Ingredients Edit

Directions Edit

  1. Cook eggplant in boiling water, covered, for 5 minutes.
  2. Drain and cut in 2 lengthwise.
  3. Scoop out the insides leaving a half inch shell.
  4. Mash eggplant with cottage cheese, onion, bay leaf, basil, oregano, and tomato sauce.
  5. Preheat oven to 350°F
  6. Stuff eggplant halves, place in casserole dish.
  7. Add a little water to bottom of dish to keep eggplant moist.
  8. Bake covered for 15 minutes.
  9. Top with wheat germ and provolone cheese.
  10. Bake 5 more minutes, uncovered.
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