zucchini eggplant parmesan

1 med eggplant cut in 1/4 inch crosswise slices
1 tbs Italian dressing
1/4 c Italian seasoned bread crumbs
1 c low fat cottage cheese
1 egg slightly beaten
1/4 tsp garlic salt
1 can 8 oz tomato sauce
1 c diced part skim mozzarella cheese 4 oz
2 tbs grated parmesan cheese
1 sm zucchini cut in 1/8 inch thick slices


arrange eggplant in 1 layer on cookie sheet spread with dressing sprinkle with crumbs bake in 475 degrees for 10 min remove from oven reduce oven temperature to 375 degrees mix together cottage cheese eggs and garlic salt
In 10 x 6 x 2 inch baking dish sprayed with pam layer all the eggplant half the cottage cheese mixture sauce mozzarella and parmesan top with all the zucchini and layer of remaining cottage cheese mixture sauce mozzarella and parmesan bake uncovered in 375 degrees for 30 mins or until bubbly let stand 5 mins before cutting serves 4 140 calories per serving