White from 1 lg. egg
1 tbsp. water
1 c. dry instant mashed potato flakes (not granules)
1 med. size eggplant, sliced in 1/2 inch rounds
Nonstick cooking spray
1/2 tsp. salt

VEGGIE SAUCE:

3/4 c. plain lowfat yogurt
1 sm. ripe tomato, halved, seeded and diced
1 sm. cucumber, halved lengthwise, seeded and diced
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 425 degrees. Beat egg white and water in pie plate with fork until just blended. Spread potato flakes on sheet of waxed paper. Dip eggplant slices in egg white mixture, then press in potato flakes to coat completely. Place slices on wire rack placed on a cookie sheet. Spray lightly with cooking spray. Sprinkle with half the salt. Bake 30 minutes until tops are golden brown. Turn slices over. Spray lightly with cooking spray. Sprinkle with remaining salt. Bake another 10-15 minutes until tops are golden brown. Combine sauce ingredients in small bowl. Serve with eggplant slices.