Eggplant Mozzarella
Contributed by Diane S.

Serving Size  : 9    Preparation Time :
Categories    : Vegetables                       Low-cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped green onion
     1/4  cup           water
     1/2  teaspoon      salt
   1      each          egg white -- slightly beaten
     1/2  cup           all purpose flour
   1      cup           low fat cottage cheese
     1/2  cup           sliced mushrooms
   2      cups          spaghetti sauce
   1      each          small eggplant. peeled -- slic
   1      tablespoon    water
   1      teaspoon      olive oil
   1      cup           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.