Eggplant (aubergine) Mozzarella

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup chopped green onion
• 1/2 cup sliced mushrooms
• 1/4 cup water
• 2 cups spaghetti sauce
• 1/2 teaspoon salt
• 1 small eggplant, peeled sliced
• 1 egg , slightly beaten
• 1 tablespoon water
• 1/2 cup all-purpose flour
• 1 teaspoon olive oil
• 1 cup low fat cottage cheese
• 1 cup shredded lowfat mozzarella cheese (4 oz)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender.
• 3 add spaghetti sauce; bring to a boil.
• 4 reduce heat; simmer 20 to 25 minutes.
• 5 sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.
• 6 in a shallow bowl, beat egg and water together.
• 7 dip eggplant in egg mixture, then into flour.
• 8 in a large non stick skillet, heat a few drops of oil over medium heat.
• 9 add eggplant slices and cook until browned, turning once; drain on paper towel.
• 10 continue until all slices are cooked.
• 11 in a 13" x 9" casserole, spread about 1/2 c sauce.
• 12 add a layer of eggplant, top with 1/2 c cottage cheese and more sauce.
• 13 repeat until all ingredients are used, ending with sauce.
• 14 sprinkle with mozzarella cheese.
• 15 bake uncovered 30 minute.
• 16 let stand 5 minutes.