This is a recipe from Terri and John at my St. Bens meeting. I have never been a big eggplant fan except when my mother made eggplant parmigiana. Of course, her version began by frying the eggplant which absorbs oil like a sponge. I usually avoid it just for that reason. In this version the eggplant is baked not fried. The results were so good, we ended up eating double portions at our house. This is one of those things I make over and over again! EGGPLANT PARMIGIANA 1 eggplant (1 1/2 - 2 lbs), peel and cut into 1/2" thick slices and lightly salted 1/4 cup egg beaters (or egg white) w/ 1 T water, lightly beaten 1/3 cup seasoned bread crumbs (or 1 cup fresh crumbs) 2 cups reduced fat pasta sauce (or your own version of sauce) 1/2 cup part skim mozzarella cheese, grated 3 Tablespoons grated Romano or Parmesan Heat oven to 375 degrees. Spray two cookie sheets with cooking spray. Dip eggplant into egg mixture and then toss in bread crumbs. Don't worry if they are not completely co...