Eggplant Mozzarella

1. *Low fat, 4 oz. Preheat oven to 350F.
2. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender.
3. Add spaghetti sauce; bring to a boil.
4. Reducei 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.
5. Dip eggplant in egg mixture, then into flour.
6. In a large non stick skillet, heat a few drops of oil over medium heat.
7. Add eggplant slices and cook until browned, turning once; drain on paper towel.
8. Continue until all slices are cooked.
9. In a 13" x 9" casserole, spread about 1/2 c sauce.
10. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce.
11. Repeat until all ingredients are used, ending with sauce.
12. Sprinkle with mozzarella cheese.
13. Bakei uncovered 30 min. Let stand 5 min. Cali: 152, Fat: 6g.