Eggplant Mozzarella Recipe

Ingredients

Directions

1. *Low fat, 4 oz.
2. Preheat oven to 350F.
3. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender.
4. Add spaghetti sauce; bring to a boil.
5. Reduce heat; simmer 20 to 25 min.
6. Sprinkle salt over sliced eggplant; set aside to drain about 10 min.
7. In a shallow bowl, beat egg white and water together.
8. Dip eggplant in egg mixture, then into flour.
9. In a large non stick skillet, heat a few drops of oil over medium heat.
10. Add eggplant slices and cook until browned, turning once; drain on paper towel.
11. Continue until all slices are cooked.
12. In a 13" x 9" casserole, spread about 1/2 c sauce.
13. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce.
14. Repeat until all ingredients are used, ending with sauce.
15. Sprinkle with mozzarella cheese.
16. Bake uncovered 30 min.
17. Let stand 5 min.
18. Cal: 152, Fat: 6g.