Eggplant Mozzarella

Name: Eggplant Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1/2 c chopped green onions; 1/2 c sliced mushrooms; 1/4 c water; 2 c spaghetti sauce; 1/2 tsp salt; 1 small eggplant, peeled and sliced; 1 egg white, slightly beaten; 1 T water; 1/2 c all-purpose flour; 1 tsp olive oil; 1 c lowfat cottage cheese; 1 c shredded Mozzarella Cheese

Eats Now Editorial Team · Vegetarian

Jump to Recipe

Eggplant Mozzarella – a delicious recipe with green onions, mushrooms, water, spaghetti sauce, salt, eggplant. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1/2 c chopped green onions
1/2 c sliced mushrooms
1/4 c water
2 c spaghetti sauce
1/2 tsp salt
1 small eggplant, peeled and sliced
1 egg white, slightly beaten
1 T water
1/2 c all-purpose flour
1 tsp olive oil
1 c lowfat cottage cheese
1 c shredded Mozzarella Cheese

1
Preheat oven to 350u00b0. In a large saucepan over low heat cook green onions and mushrooms in 1/4 cup water until tender. Add spaghetti sauce; bring to a boil.
2
Reduce heat; simmer 20 to 25 minutes.
3
Sprinkle salt over sliced eggplant; set aside to cool about 10 minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1/2 c chopped green onions, 1/2 c sliced mushrooms, 1/4 c water, 2 c spaghetti sauce, and more.

Yes, Eggplant 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.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Scrambled Tofu
Mushroom Melt With Parsley Pesto, Kale and Arugula
Grilled Ratatouille With Crostini and Goat Cheese
Roasted Eggplant and Red Pepper Dip

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy