Eggplant Mozzarella

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 9
 

Ingredients:

1/2 cup chopped green onion
1/2 cup sliced mushrooms
1/4 cup water
2 cups spaghetti sauce
1/2 teaspoon salt
1 small eggplant. peeled -- slic
1 large egg white -- slightly beaten
1 tablespoon water
1/2 cup all purpose flour
1 teaspoon olive oil
1 cup low fat cottage cheese
1 cup shredded mozzarella cheese*
1/2 cup chopped green onion
1/2 cup sliced mushrooms
1/4 cup water
2 cups spaghetti sauce
1/2 teaspoon salt
1 small eggplant. peeled -- slic
1 large egg white -- slightly beaten
1 tablespoon water
1/2 cup all purpose flour
1 teaspoon olive oil
1 cup low fat cottage cheese
1 cup shredded mozzarella cheese*
 

Preparation:

*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 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" 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 minutes Let stand 5 minutes Cal: 152, Fat: 6g.