For this recipe, you will need:

· 1 eggplant
· ½ cup whole wheat flour
· 3 egg whites
· ¼ cup skim milk
· 2 cups bread crumbs
· 1 tsp. salt
· 1 tsp. oregano
· ½ tsp. cayenne pepper
· ¼ tsp. white pepper
· ½ cup whole wheat flour
· 2 cups tomato sauce
· ½ cup parmesan cheese, grated
· 1 cup mozzarella cheese (optional)


1) Preheat oven to 350°F.

2) Slice eggplant into ¼" thick rounds.

3) Prepare three bowls, the first with the flour mixed with ½ tsp. salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining ½ tsp. salt, oregano, and pepper.

4) Dredge eggplant slices in flour, then egg and milk mixture, and then bread crumb mixture.

5) Make a layer of coated slices in a casserole dish and sprinkle with 1 cup tomato sauce and ¼ cup parmesan cheese.

6) Make another layer of slices on the first layer, staggering slices so they don't completely overlap
lower slices.

7) Sprinkle second layer with remaining 1 cup tomato sauce and ¼ cup parmesan cheese.

8) Cover casserole and bake for 45 minutes.

·	Optional: Remove casserole and sprinkle with mozzarella cheese and return to oven for 5 minutes until cheese is melted.

 

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