Eggplant mozzarella Recipe

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Eggplant mozzarella

Artist:	_	Yield:	9
Categories:	Cheese, Eggplant, Entrees, Mozzarella, Vegetables	Rating:	0
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Ingredients:

1/2	cup	Chopped green onion
1/4	cup	Water
1/2	tsp	Salt
1		Egg white, slightly beaten
1/2	cup	All purpose flour
1	cup	Low fat cottage cheese
1/2	cup	Sliced mushrooms
2	cup	Spaghetti sauce
1		Small eggplant. peeled, slic
1	tbsp	Water
1	tsp	Olive oil
1	cup	Shredded mozzarella cheese*

Procedures:

1	*low fat, 4 oz. preheat oven to 350°F.
2	In al large saucepan over low heat, cook green onion and mushrooms in ?c water, until tender.
3	Add spaghetti sauce; bring to a boil.
4	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.
5	Dip eggplant in egg mixture, then into flour.
6	In a large non stick skillet, heat a few drops of oil over medium heat.
7	Add eggplant slices and cook until browned, turning once; drain on paper towel.
8	Continue until all slices are cooked.
9	In a 13" x 9" casserole, spread about ?c sauce.
10	Add a layer of eggplant, top with ?c cottage cheese and more sauce.
11	Repeat until all ingredients are used, ending with sauce.
12	Sprinkle with mozzarella cheese.
13	Bake uncovered 30 min. let stand 5 min. cal: 152, fat: 6g