1 green bell pepper, chopped
1 onion, chopped
2 tbsp. tomato paste
2 egg whites
2 tsp. oregano
2 tsp. basil
4 slices whole grain bread, crumbled
8 (1/4 inch thick) sliced eggplant
2 tomatoes, sliced thin

In blender, blend first 6 ingredients. Pour this mixture over bread crumbs in a large bowl. Mix thoroughly, then arrange eggplant slices on a non-stick cookie sheet (use non-stick spray). Top with bread mixture. Bake at 350 degrees for 30 minutes. Top with fresh tomato slices before serving. Serves 2.