Eggplant (Aubergine) Mozzarella

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“Nice Italian recipe”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender.
  3. Add spaghetti sauce; bring to a boil.
  4. Reduce heat; simmer 20 to 25 minutes.
  5. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.
  6. In a shallow bowl, beat egg white and water together.
  7. Dip eggplant in egg mixture, then into flour.
  8. In a large non stick skillet, heat a few drops of oil over medium heat.
  9. Add eggplant slices and cook until browned, turning once; drain on paper towel.
  10. Continue until all slices are cooked.
  11. In a 13" x 9" casserole, spread about 1/2 c sauce.
  12. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce.
  13. Repeat until all ingredients are used, ending with sauce.
  14. Sprinkle with mozzarella cheese.
  15. Bake uncovered 30 minute.
  16. Let stand 5 minutes.

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