Recipe: Eggplant Mozzarella

EGGPLANT MOZZARELLA

1/2 cup chopped green onion
1/2 cup sliced mushrooms
1/4 cup water
2 cups spaghetti sauce
1 small eggplant, peeled and sliced
1/2 teaspoon salt
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 350 degrees F.

In a large saucepan over low heat, cook green onion and mushrooms in 1/4 cup water, until tender.

Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes.

Meanwhile, sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.

In a shallow bowl, beat egg white and 1 tablespoon water together. Dip eggplant in egg mixture, then into flour.

In a large nonstick 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 cup of the sauce. Add a layer of eggplant, top with 1/2 cup cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese.

Bake, uncovered, for 30 minutes. Let stand 5 minutes.