1 med. eggplant
2 egg whites
2 c. bread crumbs
1 tbsp. olive oil
3 cloves garlic
1 med. onion, sliced
1 can tomatoes, crushed
1 tsp. each basil & oregano
1/2 tsp. salt
1 tsp. pepper
1 container Ricotta
1/4 c. Parmesan cheese
4 oz. Mozzarella

Dip eggplant in egg whites then bread crumbs to coat. Place on greased cookie sheet. Drizzle oil on eggplant. Wrap garlic and onion in foil. Bake eggplant, garlic and onion for 40 minutes at 375 degrees. Add tomatoes and spices to saucepan. Bring to a boil. Squeeze garlic into tomato mixture and add onion. Simmer 15 minutes. Spread sauce over bottom of casserole. Place a layer of eggplant, top with half of sauce. Combine cheese spread over sauce. Add another layer of eggplant, cover with rest of sauce. Sprinkle with Mozzarella. Bake 30 minutes at 375 degrees.