Eggplant "Parmesean"

Slice the eggplant 1/2 in. (more or less) thick, sprinkle with salt, let
drain in collander for an hour with weight on it.

Preheat oven to 350

Prepare 3 bowls as follows:

1) WW Flour
2) 1c soy milk/ skim milk/some kind of milk and 2egg replacement eggs, or
2 whites
3) 1c. (or more- depending on how many eggplant slices) FF cracker crumbs,
2 tsp oregano, 2 tsp basil, Nutritional yeast, 1/2 tsp chilli powder, 1tsp
garlic powder (optional)

Dip each eggplant slice (to coat) into each bowl in the above order and set
on lightly greased cookie sheet. Cook 25-35 min. or until soft (ie: cooked
(grin))

At this point, I put sauce over it and put it back in the oven with cheese
on my girlfriend's and just sauce and Nut. Yeast on mine for about 5 min.
Have over brown rice or noodles. With a basil tomato salad: Tomatoes,
cukes, red onion, fresh basil, oregano, lemon juice, salt, garlic.