Eggplant Parmesan (Ovo Lacto)
or 1/2 cup egg substitute
Preheat oven to 350℉ (180℃).
Slice eggplant into ¼ inch thick rounds.
Prepare three bowls, the first with the flour mixed with ½ teaspoon salt, the second with the egg whites mixed with the skim milk, and the third with bread crumbs mixed with remaining ½ teaspoon 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 ¼ 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 ¼ 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.