Eggplant Mozzarella

Course : Eggplant
Serves: 9
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1/2 cup green onion -- chopped
1/2 cup mushrooms -- sliced
1/4 cup water
2 cups spaghetti sauce
1/2 teaspoon salt
1 small eggplant -- peeled sliced
1 large 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

Preparation / Directions:

*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 tende r. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain abo ut 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. C ontinue 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 cotta ge 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.

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