2 med eggplants, sliced 1/4″ thick
1 tbsp salt
1 c Egg Beaters or 4 egg whites plus 1 tbsp water
2 c bread crumbs, fine
1 spritz vegetable cooking spray
1 qt tomato sauce
1 tbsp five spice powder
1 tsp garlic powder
2 tsps cocoa powder
2 tsps balsamic vinegar
1 oz Parmesan cheese, freshly grated or 3 tbsp nonfat Parmesan

Peel eggplants if you wish, and slice crosswise 1/4″ thick. Sprinkle with
salt and cover with cold water for 15-20 minutes. Drain, rinse,
and dry on paper towels. Preheat oven to 350º
Put Egg Beaters in shallow sauce bowl and cover dinner plate with bread
crumbs. Heat nonstick skillet over medium high burner and
spritz with vegetable spray. Dip eggplant slices into Egg Beaters and then
into bread crumbs to coat well and brown them in the skillet. Brown only one
layer of slices at a time, about 5 minutes
on each side. Spritz the skillet again before browning the next batch.
While the first slices are browning, pour the tomato sauce into a mixing
bowl and stir in the five spice powder, garlic powder, cocoa, and vinegar.
Pour one third of the sauce into a nonstick 9″x13″
pan. As the eggplant slices are browned, add them to the pan, overlapping
each about halfway. When they cover the bottom of the pan, pour another
third of the sauce over them. Continue to brown
the remaining slices and add them to the pan in a second layer.
Sprinkle with Parmesan or nonfat Parmesan substitute and cover with remaining
tomato sauce. Bake at 350º for 30 minutes or until sauce is bubbling and
eggplant is tender.