Eggplant (Aubergine) Mozzarella Recipe

Name: Eggplant (Aubergine) Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped green onion; ½ cup sliced mushrooms; ¼ cup water; 2 cups spaghetti sauce; ½ teaspoon salt; 1 small eggplant, peeled sliced; 1 egg white, slightly beaten; 1 tablespoon water; ½ cup all-purpose flour; 1 teaspoon olive oil; 1 cup low fat cottage cheese; 1 cup shredded lowfat mozzarella cheese (4 oz)

Servings: persons

½ cup chopped green onion
½ cup sliced mushrooms
¼ cup water
2 cups spaghetti sauce
½ teaspoon salt
1 small eggplant, peeled sliced
1 egg white, slightly beaten
1 tablespoon water
½ cup all-purpose flour
1 teaspoon olive oil
1 cup low fat cottage cheese
1 cup shredded lowfat mozzarella cheese (4 oz)

1
["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."]

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup chopped green onion, ½ cup sliced mushrooms, ¼ cup water, 2 cups spaghetti sauce, and more.

Yes, Eggplant (Aubergine) Mozzarella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Mozzarella

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