Eggplant Mozzarella

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 and sliced
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

Preheat oven to 350F.

In a 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 13x9-inch 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.