Cook eggplant in boiling water, covered, for 10 minutes. Drain and cut in half lengthwise. Scoop out insides leaving 1 cm shell. Mash scopped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.
Preheat oven to 350 degrees. 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.
1 serving = 244C, 2 meat, 1 bread, 2 veg Protein 10gm, fat 4gm, carbo 10 gm