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The Hostetler House Bed and Breakfast
Peel eggplant and slice 1/4-inch thick slices. Drop into rapidly boiling salted water; cover and boil 4 minutes. Drain on paper towels.
Beat eggs lightly; add rice, milk, cottage cheese, onion, salt, and sage. Mix. Spread 1/2 cup spaghetti sauce in an 11 x 7 x 2-inch baking dish. Make layers of 1/2 eggplant, cottage cheese mixture, and sauce. Repeat, finishing with sauce. Cut cheese into strips and top sauce in lattice pattern.
Bake 30 to 40 minutes at 375 degrees.
Serves: 4 to 5
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