Eggplant mozzarella
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped green onion |
| ½ | cup | Sliced mushrooms |
| ¼ | cup | Water |
| 2 | cups | Spaghetti sauce |
| ½ | teaspoon | Salt |
| 1 | each | Small eggplant. peeled, slic |
| 1 | each | Egg white, slightly beaten |
| 1 | tablespoon | Water |
| ½ | cup | All purpose flour |
| 1 | teaspoon | Olive oil |
| 1 | cup | Low fat cottage cheese |
| 1 | cup | Shredded mozzarella cheese* |
Directions
*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in ¼ c water, until tender.
Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel.
Continue until all slices are cooked. In a 13" x 9" casserole, spread about ½ c sauce. Add a layer of eggplant, top with ½ c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min.
Let stand 5 min. Cal: 152, Fat: 6g.