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Eggplant Mozzarella BBS*SSS
| Ingredients: |
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Eggplant Mozzarella BBS *SSS*
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables Low-Cal
Italian
Amount Measure Ingredient -- Preparation Method
--- -- --
1/2 cup Chopped green onion
1/2 cup Sliced mushrooms
1/4 cup Water
2 cup Spaghetti sauce
1/2 teaspoon Salt
1 Small eggplant. peeled -- slic
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 mozzarella cheese*
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Eggplant Mozzarella BBS*SSS
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.
Converted by MMCONV vers. 1.00
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