Eggplant Parmesan

	  1      eggplant
	1/2 cup  whole wheat flour
	  3      egg whites
	1/4 cup  skim milk
	  2 cups bread crumbs
	  1 tsp  salt
	  1 tsp  oregano
	1/2 tsp  cayenne pepper
	1/4 tsp  white pepper
	  2 cups tomato sauce
	1/2 cup  parmesan cheese, grated
	  1 cup  mozzarella cheese (optional)

Preheat oven to 350 degrees F.

Slice eggplant into 1/4" thick rounds.  Prepare three bowls, the first
with the flour mixed with 1/2 tsp salt, the second with the egg whites
mixed with the skim milk, and the third with bread crumbs mixed with
remaining 1/2 tsp salt, oregano, and pepper.  Dredge eggplant slices in
flour, then egg and milk mixture, and then bread crumb mixture.  Make a
layer of coated slices in a casserole dish and sprinkle with 1 cup
tomato sauce and 1/4 cup parmesan cheese.  Make another layer of slices
on the first layer, staggering slices so they don't completely overlap
lower slices.  Sprinkle second layer with remaining 1 cup tomato sauce
and 1/4 cup parmesan cheese.  Cover casserole and bake for 45 minutes.

Optional:  Remove casserole and sprinkle with mozzarella cheese and
return to oven for 5 minutes until cheese is melted.