Eggplant Mozzarella
 
Recipe By: 
Serving Size: 9 
Categories: Vegetables Low-Cal Italian 
 
 
1/2 cup  Chopped green onion
1/2 cup  Sliced mushrooms
1/4 cup  Water
2 cup  Spaghetti sauce
1/2 tsp  Salt
1 small  eggplant. peeled slice
1   egg white slightly beaten
1 Tbsp  Water
1/2 cup  All purpose flour
1 tsp  Olive oil
1 cup  Low fat cottage cheese
1 cup  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 cup 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 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 min. Let stand 5 min. 
Cal: 152, Fat: 6g. 
 
 
 
 
(ID: 81094) Mirror: rec.food.recipes: Sun, Jul 21, 2002


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