• 4 eggplant slices, each 3/4-inch thick

• 1/4 cup no-cholesterol egg substitute

• 1/3 cup dry bread crumbs

• 2 tablespoons grated fat-free Parmesan cheese

• Vegetable cooking spray

• 4 ounces fat-free mozzarella cheese, sliced

• 2 roasted red peppers, cut into halves

• 4 Italian rolls or hoagie buns, toasted

• 2 cups tomato pasta sauce

Combine bread crumbs and Parmesan cheese in bowl. Dip eggplant slices in egg substitute, then coat generously with the breadcrumbs and Parmesan cheese.

Spray a large skillet with cooking spray; heat over medium heat until hot. Saute eggplant slices over a medium-high heat until browned, about 5 minutes. Spray eggplant with cooking spray and turn over; cook until tender, about 5 more minutes.

Top each eggplant slice with 1 ounce cheese; cook, covered, until cheese is melted, about 3 to 4 minutes.

Place red peppers on bottoms of rolls; top with eggplant, pasta sauce, and roll tops.

Each serving contains approximately 340 calories, 5 g fat, 0 mg cholesterol, 1300 mg sodium, 51 g carbohydrates, 19 g protein.