Eggplant mozzarella
Yield: 9 Servings
Ingredients:
- 1/2 c Chopped green onion
- 1/2 c Sliced mushrooms
- 1/4 c Water
- 2 c Spaghetti sauce
- 1/2 ts Salt
- 1 ea Small eggplant. peeled slic
- 1 ea Egg white slightly beaten
- 1 tb Water
- 1/2 c All purpose flour
- 1 ts Olive oil
- 1 c Low fat cottage cheese
- 1 c Shredded mozzarella cheese* *Low fat
- 4 oz. Preheat oven to 350F. In al large saucepan over low
Instructions:
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.
