Instructions: Slice eggplant and rinse. Pat dry. Place bread crumbs and parmesan in a plate, and put the egg whites in a bowl and beat lightly. Dip each slice in egg, then dredge in bread crumb mix and place in a hot, non-stick griddle or skillet sprayed with Pam. Brown on both sides (eggplant should start to get a little tender). Layer cooked slices in a casserole dish, with tomato sauce and mozzarella. You can sprinkle a little garlic and pepper between the layers if you wish. It should make 2 or 3 layers, and top with sauce and cheese. Bake at 400 for about 20 minutes, until hot and bubbly.

This is substantial enough to skip the meat. We usually serve it with salad or a green veggie, and good bread if were really hungry!

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