Eggplant Mozzarella Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chopped green onion,
1/2 cup: Sliced mushrooms,
1/4 cup: Water,
2 cup: Spaghetti sauce,
1/2 tsp: Salt,
1 each: Small eggplant. peeled, slic
1 each: Egg white, slightly beaten
1 tbsp: Water,
1/2 cup: All purpose flour,
1 tsp: Olive oil,
1 cup: Low fat cottage cheese,
1 cup: Shredded mozzarella cheese*,
Directions:
*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.
Source from luhu.jp
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.
Source from luhu.jp