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.