Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Italian Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Green onions -- chopped
1/2 c Mushrooms -- sliced
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 Mozzarella cheese -- shredded *
* Low fat, 4 oz.
Preheat oven to 350°F. In a large saucepan over low heat, cook green
onion and mushrooms in 1/4 cup 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 13x9" casserole, spread
about 1/2 cup sauce. Add a layer of eggplant, top with 1/2 cup
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.
