1/2 c chopped green onions
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 T water
1/2 c all-purpose flour
1 tsp olive oil
1 c lowfat cottage cheese
1 c shredded Mozzarella Cheese

Preheat oven to 350°F. In a large saucepan over low heat cook green onions and mushrooms in 1/4 cup 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 cool about 10 minutes.

In a shallow dish, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large nonstick 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 cup sauce. Add a layer of eggplant; top with 1/2 cup cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with Mozzarella cheese.

Bake uncovered about 30 minutes. Let stand 5 minutes before serving.