Place sliced eggplant in 4 equal stacks on a dishtowel or paper towels; set a large dinner plate on top of the eggplant and stack books or another heavy object atop to help squeeze out moisture, about 30 minutes. Meanwhile, combine next 7 ingredients in saucepan and bring to boil; reduce heat and simmer, uncovered, about 20 minutes.

Spray a large cookie sheet with cooking spray. Combine breadcrumbs, Italian seasoning, and Parmesan in a shallow dish big enough around for the eggplant slices to fit into. In another similar dish, combine egg white and water. Dip eggplant slices in egg white mixture and then dredge in crumb mixture. Broil half of the eggplant on prepared cookie sheet 5 minutes on each side or until browned. Pour half (see note) of the tomato mixture into a greased 8" or 9" glass or ceramic dish or stainless pan. Arrange broiled eggplant atop sauce. Broil remaining eggplant.

While the eggplant is broiling, sprinkle half the Mozzarella over eggplant in the pan. Top with remaining sauce. Arrange second batch of eggplant over that, and top with remaining cheese. Bake at 350 degrees about 30 minutes or until bubbly. Let stand 5 minutes before serving.

tomato sauce to just 8 ounces, or preparing as directed and taking out 1/2 to 3/4 before using in the recipe and saving it for some other purpose.

* I make my own wholegrain breadcrumbs by saving end crusts from my wholegrain breads or any pieces that get too stale to eat. I put them on a cookie sheet and dry them in a very slow oven. When completely dry, I throw them in a bag and store until I have many slices to work with. Then I break the slices in chunks and throw them in my blender until in fine crumbs. Then I store airtight.