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. 1.80?