Eggplant (Aubergine) Mozzarella
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
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
- Preheat oven to 350 degrees F.
- 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 minutes.
- Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.
- 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 minute.
- Let stand 5 minutes.
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Reviews
-
This was an excellent and tasty recipe. It converted my eggplant hating husband into an eggplant loving husband. I added cooked lasagne noodles and it turned out to more of a lasagne dish. I increased the tomato sauce added to the 'shrooms by 2 cups because it seemed like I ran out of sauce. I have made this 2 times so far, and plan on using it for a dinner party because it's so good!
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Instead of cooking onion(I substituted white onions) and mushrooms in water, I sauteed in butter til tender. I increased mushrooms to an 8oz container and used 8 oz of cheese. Very tasty. I'd call this a meatless lasagna. I think this will become a family favorite. (Prep time was approximately 45 minues. It could be shortened if you fry eggplant in 2 pans instead of waiting to use the one.)
RECIPE SUBMITTED BY
ngibsonn
San Francisco, CA