Instructions: Heat water to boiling in 2 qt. saucepan; remove from heat and stir in bulgur.

Let stand uncovered 30-60 min. or until liquid is absorbed.

Mix bulgur, egg substitute, bread crumbs, parsley, Parmesan cheese and basil.

Heat cooking spray in 10 in. skillet over low heat. Place half of the eggplant
slices in skillet; top with bulgur mixture. Arrange remaining eggplant slices
over bulgur; top with tomato sauce. Cover and cook 30-35 min., or until eggplant is tender. Sprinkle with mozzarella cheese.

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