Categories: Vegetables, Low-cal 
      Yield: 9 servings 
  
    1/2 c  Chopped green onion               1/2 c  Sliced mushrooms 
    1/4 c  Water                               2 c  Spaghetti sauce 
    1/2 ts Salt                                1 ea Small eggplant. peeled, slic 
      1 ea Egg white, slightly beaten          1 tb Water 
    1/2 c  All purpose flour                   1 ts 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.