• 1 large eggplant, peeled and sliced into 1/4 to 1/2" slices
• 1 lb hamburger (optional)
• 2 cups mozzarella, shredded
• 1 cup of low-fat cottage cheese (it's a drier curd) or ricotta cheese
• tomato sauce

1. Salt eggplant on both sides and place in large bowl or colander to drain. Let sit for about 20 minutes. Wipe away salt and water with a paper towel.
2. Spread a small amount of sauce in bottom of baking dish. Layer eggplant slices, hamburger, if using, cottage cheese or ricotta, mozzarella and more sauce.
3. Repeat until all eggplant slices are used.
4. Cover and bake at 350° for about 1 hour or until eggplant is tender and casserole is not runny.
5. Add some mozzarella to the top of the casserole and bake a few minutes more, uncovered, to melt cheese.

(Carole OR)