My wife found this handwritten recipe amongst her mother’s things after she died. It always brings rave reviews.

2 large eggplants, sliced 1/2″ thick

2 tsp. salt

Tomato Sauce:

3 medium onions, chopped

3 cloves garlic, chopped

2 Tbl. olive oil

1 (14.5 oz.) can of tomatoes (with liquid), chopped

1 tsp. fresh rosemary, chopped fine

2 Tbl. fresh mint, chopped (optional)

4 Tbl. fresh parsley, minced

2 tsp. sugar

1 tsp. salt

1/4 tsp. black pepper

1 (8 oz.) can tomato sauce

Cheese Filling:

1 Lb. cottage cheese

1 egg

2 Tbl. grated parmesan cheese

1/2 tsp. fresh rosemary, chopped fine

1/8 tsp. mace

1/4 tsp. salt

1/4 tsp. black pepper

Topping:

2/3 cup grated parmesan cheese

1. Sprinkle both sides of eggplant with the 2 tsp. salt; place between several layers of paper towel; weight down and let stand 1 hr.

2. In a large heavy skillet over moderate heat, sauté onions and garlic in oil until golden, about 8 minutes. Add tomatoes, herbs and spices. Cook, stirring occasionally, until tomatoes release their juices. Reduce heat, cover and simmer 1 hr., stirring occasionally. Add tomato sauce and simmer uncovered 15 min.

3. Mix together all cheese filling ingredients and refrigerate until needed.

4. Brush eggplant slices with olive oil and broil on both sides until brown. Spoon a thin layer of sauce into a 9″ X 13″ baking dish. Add half of the eggplant. Spoon a thin layer of sauce on the eggplant. Add all of the cheese filling. Add remaining eggplant. Add the remainder of the sauce. Sprinkle with parmesan cheese topping. Bake at 375°, 45 to 50 min.