Instructions: Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil.

Alternatively, use a disposable pie tin or spring-form pan.

Heat 1 tsp of oil in a non-stick saute pan. Saute onion, asparagus, broccoli and corn for 2 minutes. Spread sauteed vegetables in pan. In remaining 1 tsp of oil, saute eggplant and tomato slices for 1 minute. Reserve. Mix together eggs, egg whites, milk, bread crumbs, salt, pepper and nutmeg.

Scatter cheese over the sauteed vegetables; arrange alternating eggplant and tomato slices over the vegetables. Pour the batter over the slices and cover with foil. Place casserole dish on a sheetpan with a lip with 1/2 inch of water. Bake for 30 minutes in a 350 degree oven. Remove foil and bake for 15-20 minutes longer until golden brown and cooked through.

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