Eggplant Mozzarella (version III)
1/2 cup green onion, chopped
Preheat oven to 350F.
1/2 cup mushrooms, sliced
1/4 cup water
2 cups spaghetti sauce
1/2 teaspoon salt
1 small eggplant, peeled sliced
1 egg white, slightly beaten
1 tablespoon water
1/2 cup flour
1 teaspoon olive oil
1 cup cottage cheese, lowfat
1 cup mozzarella cheese, part skim milk, shredded
In a 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 minutes.
Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. 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-inch 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 minutes. Let stand 5 minutes.
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