Eggplant Zucchini Parmigiana Recipe

• 1 med. eggplant (1 lb.), cut in 1/4 inch crosswise slices
• 1 tbsp. mayonnaise type salad dressing
• 1/4 c. Italian seasoned bread crumbs
• 1 c. low fat cottage cheese
• 1 egg, slightly beaten
• 1/4 teaspoon garlic salt
• 1 can (8 ounce.) tomato sauce
• 1 c. diced, part skim Mozzarella cheese (4 ounce.)
• 2 tbsp. grated Parmesan cheese
• 1 sm. zucchini (6 ounce.), cut in 1/8 inch thick slices

Directions