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.

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