---------- Recipe via Meal-Master (tm) v8.01
       Title: Eggplant Mozzarella
  Categories: Vegetables, 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,
       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.