Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Chopped green onion 1/2 c Sliced mushrooms
1/4 c Water 2 c Spaghetti sauce
1/2 ts Salt 1 ea Small eggplant. peeled, slic
1 ea Egg white, slightly beaten 1 tb Water
1/2 c All purpose flour 1 ts Olive oil
1 c Low fat cottage cheese 1 c 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 c 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 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 min. Let stand 5
min. Cal: 152, Fat: 6g.

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