Ziti with Eggplant and Mushrooms - Kosher.com

Ingredients

• 16 oz (454 g) Tuscanini Penne Pasta or ziti, cooked until al dente
• 1 tablespoon oil
• 1 cup low-fat cottage cheese
• 1 cup heavy cream
• 2 eggs, beaten
• salt, to taste
• pepper, to taste
• 5 oz (150 g) shredded mozzarella cheese, optional
• 3 and 1/2 tablespoons (50 g) butter
• 1 onion, chopped
• 2 baskets white button mushrooms, sliced
• 1/2 eggplant, peeled and cubed
• 2 tablespoons (30 ml) sour cream
• 3 and 1/2 oz (100 ml) heavy cream
• 3 eggs
• 2 tablespoons chopped parsley or 6 cubes Dorot Gardens Frozen Parsley