Features feta and cottage cheeses
Lightly salt the sliced eggplant on both sides. Let sit for 20 minutes. Pat dry. Lightly spray both sides of eggplant with olive oil. On a non-stick grill pan grill eggplant until soft. Set aside on plate. In a medium bowl mix together the feta, cottage cheese, garlic, basil, salt and pepper. In a small casserole dish layer eggplant, tomatoes and cheese mix. Repeat for a second layer. Place in pre-heated oven at 350°F for 15 minutes or microwave for a couple of minutes. Accompany casserole with grapes for dessert.
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