Slice eggplant into 1/2-inch wheels. Steam in 1/2-inch of water for 10 minutes. Meanwhile, heat tomato puree with 1 tbsp. oregano, garlic, and molasses. Mix cottage cheese with 1 tsp. oregano, 1/4 tsp. Garlic powder, and 2 tbsp. flour. In a casserole, put layer of eggplant, then cottage cheese, then tomato sauce. Repeat layers. Top with grated mozzarella and Parmesan. Bake at 350° uncovered, for 20 minutes. Yields 4 servings.
From Rhode Island Hospital's "Healthy Cooker"