| 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
A Message from our Provider:
“How can a moral wrong be a civil right?”