2 md Eggplants (about 7*inches

           Long)
    3/4    "milk" (use your preferred

           Vlf option)
      2 c  Fine bread crumbs or wheat

           Germ (or a combination)
      1 ts Basil

    1/2 ts Each: oregano and thyme

      1    Batch italian tomato sauce

           (there is a recipe listed in
           The book, but
           Feel free to use your own
           Premade or personal sauce)
      1 lb "mozzarella cheese"

    1/2 c  "parmesan cheese"

  preheat oven to 375 degrees.  either lightly lube (oil, pam, whatever) a
  baking tray and a 9x13 inch pan or use non-stick versions of the same. cut
  the eggplants into circles 1/2 " thick.  place the milk in a shallow bowl;
  combine bread crumbs and/or wheat germ with herbs on a plate.  dip each
  eggplant slice in the milk, moistening both sides, then cover both sides
  thoroughly with the crumb mix.  spread the prepped slices on the baking
  tray and pan , and bake for approx. 20-30 minutes (or until tender). remove
  from oven, and pile them gently on the the baking sheet. then, without
  cleaning the pan, ladle some tomato sauce into the pan and spread out over
  the bottom.  add a layer of eggplant slices and cover them with more sauce.
  spread some mozzarella over the sauce, and repeat the layering process
  until you runo out of either room or ingredients. sprinkle the top with
  lots of parmesan.  bake uncovered for about 40 minutes, or until heated
  through and bubbling around the edges.  remove from oven and let sit for
  about 10 minutes beofre serving.
  (katzen, mollie.  the moosewood cookbook, new revised edition.  ten speed
  press.  berkeley, ca.  1977, revised 1992.  page 133)
  Posted by Ayanna Gaines  to the Fatfree Digest
  [Volume 14 Issue 25] Jan. 25, 1995.
  :from the _moosewood cookbook_, (apologies to mollie katzen):
  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!