2 slightly beaten egg whites or 1/4 c. egg substitute
1/4 c. non-fat milk
1 medium eggplant, peeled and cut into 1/4 inch slices
3/4 c. fine bread or cracker crumbs
2 tbsp. oil
1/3 c. chopped onion
1 clove garlic, minced
Sm. amount cooking oil
1 1/2 c. tomato sauce
1 c. cooked (peeled) tomatoes
1 tsp. dried oregano or sm. amount minced fresh oregano
Grated Parmesan cheese

Beat the egg whites and milk slightly with a fork; dip the eggplant slices in it, then in crumbs. Heat the 2 tablespoons cooking oil in large skillet. Fry the eggplant until golden and tender. Drain. Cook the onion and garlic in the same skillet until tender. Stir in the tomato sauce, cooked tomatoes (with juice), and oregano. Simmer, covered, 10 minutes. Arrange in baking dish. Spoon sauce on top. Make another layer; spoon sauce on top. Sprinkle with grated Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake 15 minutes. Makes 6 good servings.