• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Eggplant Mozzarella

  • Recipe Submitted by on

Category: Main Dish, Vegetables, Low Calorie

 Ingredients List

  • 1/2 c Chopped green onion
  • 1/4 c Water
  • 1/2 ts Salt
  • 1 Egg white, slightly beaten
  • 1/2 c All purpose flour
  • 1 c Low fat cottage cheese
  • 1/2 c Sliced mushrooms
  • 2 c Spaghetti sauce
  • 1 Small eggplant. peeled, slic
  • 1 tb Water
  • 1 ts Olive oil
  • 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.

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