---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Main dish, Low-cal
       Yield: 9 servings
     1/2 c  Chopped green onion
     1/2 c  Sliced mushrooms
     1/4 c  Water
       2 c  Spaghetti sauce
     1/2 ts Salt
       1 ea Small eggplant. peeled, slic
       1 ea Egg white, slightly beaten
       1 tb Water
     1/2 c  All purpose flour
       1 ts Olive oil
       1 c  Low fat cottage cheese
       1 c  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.