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  Recipe Home » Vegetables » Eggplant Mozzarella
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  Eggplant Mozzarella
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 259
Ingredients:
1/2 cup Chopped green onion
1/2 cup Sliced mushrooms
1/4 cup Water
2 cup Spaghetti sauce
1/2 tsp Salt
1 each Small eggplant. peeled, slic
1 each Egg white, slightly beaten
1 tbsp Water
1/2 cup All purpose flour
1 tsp Olive oil
1 cup Low fat cottage cheese
1 cup Shredded mozzarella cheese*
Instructions:
*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low
heat, cook green onion and mushrooms in 1/4 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 1/2 c sauce. Add a layer of eggplant, top with 1/2 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.
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