Oven Eggplant

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1 medium eggplant
1/2 cup cottage cheese, lowfat
2 tablespoons onion, chopped
1 teaspoon bay leaf, ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoons tomato sauce
2 ounces provolone

Cook eggplant in boiling water, covered, for 10 minutes. Drain and cut in half lengthwise. Scoop out insides leaving 1/2-inch shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.

Preheat oven to 350.

Stuff eggplant halves, place in casserole dish and bake covered for 15 minutes. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more minutes uncovered

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