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 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.
