Vegetable cooking spray
1/4 c. chopped onion
1 garlic clove, minced
2 tsp. minced fresh parsley
1/4 tsp. dried whole oregano
1/4 tsp. dried whole thyme
1/8 tsp. salt
Dash of freshly ground pepper
1/2 of 14 1/2 oz. can no-salt added whole tomatoes, undrained and chopped
1/4 c. Burgundy or other dry red wine
1/4 c. water
1 1/2 tbsp. no-salt added tomato paste
1 bay leaf
1/2 c. frozen-egg substitute, thawed
1/2 c. skim milk
8 (1 oz.) slices part-skim Mozzarella cheese
16 (1/2 oz.) slices French bread
3/4 c. finely crushed shredded wheat biscuits

Coat a small saucepan with cooking spray; place over medium high heat until hot. Add onion and garlic; saute until tender. Add parsley and next 4 ingredients; cook 30 seconds, stirring constantly. Add tomato, wine, water, tomato paste and bay leaf, stirring to combine. Reduce heat and simmer, uncovered, 20-30 minutes or until slightly thickened, stirring frequently. Remove and discard bay leaf. Set aside.

Combine egg substitute and milk in a shallow bowl, beating well; set aside. Place 1 cheese slice on each of 8 bread slices; top with remaining bred slices.

Carefully dip sandwiches into egg-milk mixture, allowing excess to drip off. Sprinkle sandwich with crushed cereal. Place sandwiches on a large baking sheet coated with cooking spray. Bake at 400 degrees for 3 minutes. Turn sandwiches and bake additional 4-6 minutes or until crisp and golden. Serve immediately with warm marinara sauce.