Title: Eggplant Mozzarella
Categories: Vegetable Diet Italian
Yield: 9 Servings
| 1/2 | c | Chopped Green Onion |
| 1/2 | c | Sliced Mushrooms |
| 1/4 | c | Water |
| 2 | c | Spaghetti Sauce |
| 1/2 | ts | Salt |
| 1 | sm | Eggplant, Peeled, Sliced |
| 1 | | 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.
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Preheat oven to 350øF. In a 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 minutes. Sprinkle salt over sliced
eggplant; set aside to drain about 10 minutes. 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 cup 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 minutes. Let stand 5
minutes.