Eggplant Mozzarella
67
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.
Nutrition Facts
Serving Size 106g (3.7 oz)
