Eggplant (Aubergine) Mozzarella |
|
 |
Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Nice Italian recipe Ingredients:
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 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 lowfat mozzarella cheese (4 oz) |
Directions:
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 white 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.
|
|