2 cups Italian seasoned breadcrumbs
1 1/4 cups grated Parmesan cheese
2 medium eggplants, cut into 1/4 inch pieces
Egg substitute
Olive oil
1 jar or homemade tomato sauce
1 1/2 cup (6 ounces) shredded part skim mozzarella

Preheat oven to 375 degrees. In a medium bowl, combine breadcrumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg substitute, then into the breadcrumb mixture. In a large skillet, brown eggplant in hot oil on both sides and place on paper towels to drain. Evenly spread 1-cup tomato sauce in a 9 x 13-inch baking dish. Overlap eggplant slices over the sauce. Top with remaining sauce and 3/4 cup Parmesan cheese. Bake covered for 45 minutes. Uncover, and sprinkle with mozzarella cheese and bake an additional 10 minutes or until cheese melts.

Makes 8 Servings
Serving Size: approx. 4 slices eggplant with sauce