2 eggplants, sliced crosswise 1/4 inch thick
4 zucchini sliced crosswise 1/4 inch thick
Salt and pepper
1/4 cup extra-virgin olive oil
1 bunch scallions, thinly sliced
3 cloves garlic, finely chopped
3/4 pound lean ground beef
One 15-ounce can crushed tomatoes
1 can tomato sauce
3/4 cup mushrooms, sliced
2 cups mozzarella cheese
1 pint low-fat cottage cheese
Pre-heat the oven to 500 degrees. Line 2 baking sheets with parchment paper. Place the eggplant and zucchini in two large bowls and season with salt; let stand for 40 minutes. Rinse the vegetables and pat dry. Arrange in a single layer on the prepared pans and toss with 3 tablespoons olive oil. Roast until golden, about 20 minutes. Transfer to a 9-by-11 baking dish. Lower the oven temperature to 350 degrees.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the scallions and garlic and cook, stirring, for 2 minutes; add the ground beef and cook , breaking up the meat, for about 4 minutes Add the tomatoes, sauce, mushrooms and simmer until thickened, about 10 minutes; season with salt and pepper. Spoon the meat sauce over the eggplant and zucchini. Top with half of the mozzarella. Spread cottage cheese next and finish with remaining mozzarella. Bake for 17 minutes. Transfer to broiler and cook for 3 minutes. Let stand 15 minutes before slicing.
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