Bison^® Cheesy Eggplant

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Servings: 9
Preparation time: 45 minutes

Ingredients:
½ cup chopped green onion
½ cup sliced mushrooms
¼ cup water
2 cups spaghetti sauce
½ tsp. salt
1 small eggplant, peeled, sliced
1 egg white, lightly beaten
1 tbsp. water
½ cup flour
1 tsp. olive oil
1 cup Bison Cottage Cheese
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees. In a large saucepan, over low heat, cook green onion and mushrooms in ¼ 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 drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant slices into egg mixture, then into flour. In a large non-stick skillet, heat a few drop of olive 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”x9” casserole, spread about ½ cup sauce. Add a layer of eggplant, top with ½ cup cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered for 30 minutes. Let stand for 5 minutes.