Eggplant Mozzarella

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped green onion
1/2 cup	118ml	Sliced mushrooms
1/4 cup	59ml	Water
2 cups	474ml	Spaghetti sauce
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Eggplant. Peeled - slic (small)
1		Egg white - slightly beaten
1 tablespoon	15ml	Water
1/2 cup	31g / 1.1oz	All purpose flour
1 teaspoon	5ml	Olive oil
1 cup	146g / 5.1oz	Low fat cottage cheese
1 cup	146g / 5.1oz	Shredded mozzarella cheese*

Recipe Instructions

*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 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 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 minutes Let stand 5 minutes Cal: 152, Fat: 6g.

Source:
Vincent Bommarito, Jr., of Tony's, St. Louis, MO

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