• 1 large eggplant
• 1 bunch spinach
• 3-4 Italian tomatoes
• 1/2 container cottage cheese
• 1 cup grated mozzarella
• 1/4 cup Parmesan
• 1/2 cup sliced mushrooms
• 1 slice onion, minced
• 2 cloves garlic, crushed
• 1 green pepper, thinly sliced
• Olive oil
• Oregano, fresh basil
• Salt and pepper
• Breadcrumbs
• Parsley, chopped

Slice eggplant and salt. Let drain on paper towels for 15 to 30 minutes. Press to remove excess moisture.

Cook spinach for 5 minutes in salted water and drain. Sauté mushrooms, onion, garlic and green pepper lightly in olive oil. In ovenproof dish, layer eggplant, tomatoes, mushroom mix, cottage cheese and 3/4 cup of the mozzarella. Sprinkle basil and oregano on each layer. Season to taste. May add 1/4 cup thick white sauce if desired. Top with breadcrumbs, remainder of mozzarella and Parmesan. Place in 350ºF oven for about 20 minutes.