2 can of tomato sauce– of your choice
4 teaspoons olive oil
1 large onion, chopped
4 tbsp cloves garlic, minced
1/2 cup chopped fresh basil
4 tbsp italian herb seasoning
pepper to taste
2-3 medium eggplants, peeled and cut crosswise into 1/2″-thick slices
1 cup shredded part-skim mozzarella cheese
4 tablespoons low fat grated Parmesan cheese
4 egg whites
1 cup oatmeal, blended into flour

Directions
1. In a large, heavy saucepan, warm the oil over medium-high heat with the can of tomato sauce. Add the onion and 2 tbsp minced garlic and cook, stirring, for about 4 minutes.

2. Reduce the heat to low. Stir in the basil, pepper, 2 tbsp fresh granulated garlic, pepper and 2 tbsp italian seasoning.

3. In Separate bowl, mix egg whites, oatmeal and remaining italian seasoning and garlic.

4. Coat each slice of egg plant with egg white/oat mixture.

5. Grill the eggplant, in batches if necessary, turning once, about 8 minutes, or until tender and lightly browned.

6. Preheat the oven to 350°F. Arrange about 8 eggplant slices in a 13″ x 9″ baking dish. Sprinkle with 1/3 cup mozzarella and 1 tablespoon Parmesan. Spoon over 2/3 cup sauce, and top with another layer of eggplant and 1/3 cup mozzarella. Add 2/3 cup sauce and the remaining eggplant and mozzarella. Top with 2/3 cup more sauce, and sprinkle with the remaining 3 tablespoons Parmesan. (

7. Cover the dish with foil and bake for 20 minutes, or until bubbly and heated through. Uncover and bake 10 minutes longer, or until lightly browned on top.