Eggplant Mozzarella

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#1823

serves/makes:

ready in:
1-2 hrs

ingredients

1/2 cup green onion (chopped)
1/2 cup water
1/2 cup mushrooms (sliced)
12 ounces tomato paste
1 medium eggplant (sliced)
1/2 teaspoon salt
1 egg white
1 tablespoon water
1 1/2 cup flour
8 ounces cottage cheese
1 tablespoon olive oil
1 cup Mozzarella cheese (shredded)

directions

Simmer green onion and mushrooms in 1/4 cup water until tender. Add tomato paste and remaining 1/4 cup water. Simmer for 20 minutes, stirring occasionally.

Preheat oven to 350 degrees F. Salt eggplant lightly.

In a bowl, combine egg white and 1 tbsp water. Dip eggplant into egg mixture, then into flour.

In a large skillet, heat oil over medium heat and cook eggplant slices. Remove to paper towels when brown.

In a 13" x 9" pan, layer sauce, eggplant and cottage cheese. When done, top with mozzarella and bake for 30 minutes.

added by

resu

nutrition data

Nutritional data has not been calculated yet.

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