Eggplant Mozzarella

Directions

Preheat oven to 350℉ (180℃).

In a large saucepan over low heat, cook green onion and mushrooms in ¼ 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 ½ cup sauce.

Add a layer of eggplant, top with ½ 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.