Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped green onion
     1/2  cup           sliced mushrooms
     1/4  cup           water
   2      cups          spaghetti sauce
     1/2  teaspoon      salt
   1      small         eggplant. peeled -- slic
   1                    egg white -- slightly beaten
   1      tablespoon    water
     1/2  cup           all purpose flour
   1      teaspoon      olive oil
   1      cup           low fat cottage cheese
   1      cup           shredded mozzarella cheese*

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 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 minutes Let stand 5 minutes Cal: 152, Fat: 6g.