Eggplant
Egg substitute
Can of stewed tomatoes
Bread crumbs
Pepper
Parmesan cheese

Peel 1/2 eggplant and slice thin. Put in deep dish and pour boiling water over. Drain, dip in egg substitute and fine bread crumbs. Saute in small amount of oil until brown on both sides. Drain between 2 pieces of paper towels. Layer eggplant in bottom of casserole. Sprinkle ground pepper and Parmesan cheese on top. Layer stewed tomatoes over and continue with another layer of eggplant. Cover and bake at 350 degrees for 25 minutes. Serves 4.