For tomato sauce:
In a medium saucepan combine chicken broth, celery, onion, and garlic.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper.
Return mixture to boiling; reduce heat.
Simmer uncovered, for 15 minutes, stirring occasionally.
Meanwhile, peel eggplant.
Cut into 1/2-inch slices; halve slices.
In a Dutch Oven or large saucepan bring 1/2 inch of water to boiling.
Add eggplant and zucchini slices; simmer, covered, for 4 minutes.
Remove vegetable slices from Dutch Oven; drain in paper towels and pat dry.
Place eggplant and zucchini in a casserole dish.
Spoon cottage cheese on top.
Pour tomato sauce over.
Sprinkle with Mozzarella and Parmesan cheeses.
Bake, uncovered, at 350 degrees for 20 - 25 minutes or until heated throughly.