Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           green onion -- chopped
     1/2  cup           mushrooms -- sliced
     1/4  cup           water
   2      cups          spaghetti sauce
     1/2  teaspoon      salt
   1      small         eggplant -- peeled sliced
   1                    egg white -- slightly beaten
   1      tablespoon    water
     1/2  cup           flour
   1      teaspoon      olive oil
   1      cup           cottage cheese -- lowfat
   1      cup           mozzarella cheese -- part skim milk --
                        -- shredded

Preparation:

*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tende r. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain abo ut 10 min. 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. C ontinue 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 cotta ge cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min.