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EGGPLANT MOZZARELLA

Category:    Vegetables, Main dishes, Low-cal
Yield:9 servings
 
    1/2 c  Chopped green onion               1/2 c  Sliced mushrooms
    1/4 c  Water                               2 c  Spaghetti sauce
    1/2 t  Salt                                1 ea Small eggplant. peeled, slic
      1 ea Egg white, slightly beaten          1 T  Water
    1/2 c  All purpose flour                   1 t  Olive oil
      1 c  Low fat cottage cheese              1 c  Shredded mozzarella cheese*
 
  *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.
 

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