Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.3 Kcal (843 kJ) | ||
| Calories from fat | 27.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 5% | |
|---|---|---|---|
| Cholesterol | 14.08mg | 5% | |
| Sodium | 661.61mg | 28% | |
| Potassium | 392.91mg | 8% | |
| Total Carbs | 26.72g | 9% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 16.49g | 33% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 238.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 80.4 Kcal (337 kJ) | ||
| Calories from fat | 10.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 5% | |
|---|---|---|---|
| Cholesterol | 5.63mg | 5% | |
| Sodium | 264.27mg | 28% | |
| Potassium | 156.94mg | 8% | |
| Total Carbs | 10.67g | 9% | |
| Sugars | 2.85g | 29% | |
| Dietary Fiber | 1.89g | 19% | |
| Protein | 6.58g | 33% | |
| Vitamin C | 2.5mg | 11% | |
| Iron | 0.4mg | 6% | |
| Calcium | 95.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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