1/2 cup green onion, chopped
1/2 cup water
1/2 cup mushrooms, sliced
12 oz tomato paste
1 eggplant, sliced
1/2 tsp salt
1 egg white
1 tbsp water
1/2 cup flour
8 oz cottage cheese
1 tbsp olive oil
1 cup Mozzarella cheese, shredded
Simmer green onion and mushrooms in 1/4 cup water until tender.
Add Add tomato paste and remaining 1/4 cup water. Simmer for 20
minutes, stirring occaisionally. Pre-heat oven to 350F Salt eggplant
lightly. In a bowl, combine eggwhite and 1 tbsp water. Dip Eggplant
into egg mixture, then into flour. In large skillet, heat oil over
medium heat, and cook eggplant slices. Remove to paper towels when
brown. In a 13x9 pan, layer sauce, eggplant, and cottage cheese.
When done, top with mozzarella, and bake 30 minutes.