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Recipe of the Month: Eggplant Mozarella

Brilliant Eggplant Mozarella


In this low-fat, vegetarian dish, a layer of mozzarella covers lightly-breaded eggplant in a spaghetti sauce with green onion, mushroom, and cottage cheese.

• 1/2 C. chopped green onion
• 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 Tbs. water
• 1/2 C. all-purpose flour
• 1 tsp. olive oil
• 1 C. low-fat cottage cheese
• 1 C. shredded low-fat mozzarella cheese (4 oz.)
Preheat oven to 350 degrees F. In a 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-inch 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 minutes. Let stand 5 minutes before serving.

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