| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables, Main dish, Low-cal | 9 | Servings | |
INGREDIENTS
| 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* |
INSTRUCTIONS
*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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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