INGREDIENTS
4 cloves
Garlic
5
Italian eggplants, small
2 28 ounce cans
Tomatoes
1
Egg, large
1
Salt and pepper
2 1/2 tbsp
Olive oil, extra-virgin
16 oz
Cottage cheese, low-fat 1 percent
8 oz
Mozzarella cheese, part-skim
3/8 cup
Parmesan cheese, grated
6 3-by-6 1/2-inch lasagna noodles