Eggplant Mozzarella Recipe

*Low fat, 4 oz.

Step 1

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.

Things You'll Need

  • 1/2c Chopped green onion
  • 1/4c Water
  • 1/2ts Salt
  • 1ea Egg white, slightly beaten
  • 1/2c All purpose flour
  • 1c Low fat cottage cheese
  • 1/2c Sliced mushrooms
  • 2c Spaghetti sauce
  • 1ea Small eggplant. peeled, sliced
  • 1tb Water
  • 1ts Olive oil
  • 1c Shredded mozzarella cheese*

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