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Eggplant Mozzarella

Eggplant Mozzarella — a community recipe on Potlikkr.

Ingredients

• 0.5 cup Chopped Green Onion
• 0.5 cup Sliced Mushrooms
• 0.25 cup Water
• 2.0 cup Spaghetti Sauce

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Method (preview)

1. 1

   *Low fat, 4 oz. Preheat oven to 350F. In 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.

2. 2

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