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    Eggplant Mozzarella BBS *SSS*


    Source of Recipe


    recipe cookbook

    Recipe Introduction


    A tasty and nutritious casserole meal!

    List of Ingredients




    Eggplant Mozzarella BBS *SSS*

    Recipe By:
    Serving Size: 9
    Preparation Time:
    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*

    *Low fat, 4 oz.

    Recipe



    *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

    Per serving (excluding unknown items): 68 Calories; 3g Fat (40% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 399mg Sodium

 

 

 


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