*  Exported from  MasterCook  *
 
                       Eggplant Mozzarella BBS *SSS*
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Vegetables                       Low-Cal
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Chopped green onion
      1/2  cup           Sliced mushrooms
      1/4  cup           Water
    2      cup           Spaghetti sauce
      1/2  teaspoon      Salt
    1      Small         eggplant. peeled -- slic
    1                    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*
 
 *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.
 Converted by MMCONV vers. 1.00
 
 
 
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