Preparation:
Cook eggplant in boiling water, covered, for 10 min. Drain and cut in half lengthwise. Scoop out insides leaving 1/2" shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce. Preheat oven to 350^ Stuff eggplant halves, place in casserole dish and bake covered for 15 min. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered |
