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Eggplant Mozzarella

 

67

Yield

9

servings

Prep

30

min

Cook

45

min

Ready

75

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

½ cup scallions, spring or green onions
chopped
½ cup mushrooms
sliced
¼ cup water
2 cups spaghetti sauce
½ teaspoon salt
1 each eggplant
small, peeled, sliced
*
1 each egg whites
slightly beaten
*
1 tablespoon water
½ cup all-purpose flour
1 teaspoon olive oil
1 cup cottage cheese (low-fat 1%)
1 cup mozzarella cheese
shredded, low fat
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 11831% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 172mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 12%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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