Exceptional Eggplant Casserole

Okay, so not EVERYTHING I am going to blog about will be 100% fit, clean, lean meal ideas. I found this recipe and capitalized on it only to have it become my number one (well maybe number 2) choice as "Best Meal" from the biased husband panel. I outdid and even surprised myself a bit with this one. Trust me, it is truly worth every millisecond I spent on it.

Ingedients:
1/2 c. chopped onions
1/2 c. chopped green peppers
1/2 c. chopped celery
1 tsp. EVOO (oh how I loathe that term, damn you, Rachel Ray!!!!)
2 8 oz. cans of reduced sodium tomato sauce
1/3 c. brown sugar
1 1/2 tsp. dried oregano
1/2 tsp. minced garlic (I always add more garlic than the recipe calls for - it's good for you!)
1 medium-sized eggplant, sliced in 1/8" thick slices
1 1/2 c. shredded skim mozzarella cheese
Vigo bread crumbs, on a paper plate for coating eggplant
2 c. All Whites, in a bowl for coating eggplant
Sea-salt

1. Preheat oven to 350.
2. In a large skillet or saucepan, saute' the onions, green peppers, and celery in the EVOO (*wince*)
3. Add the tomato sauce, brown sugar, oregano, and garlic to the sauted' vegetables. Mix well and let simmer for 25 mins, stirring occasionally.
4. Lay slices of eggplant on paper-towels and pat down to draw out moisture. Sprinkle each with sea-salt. Coat each slice in eggwhite mixture, and then coat with bread crumbs. Pan-fry all slices, turning each until all are crispy.
5. Layer one-third of the sauce mixture, one third of the eggplant, and one third of the cheese into a glass or non-greased baking dish. Repeat the layers twice.
6. Bake uncovered at 350 for 45 - 50 mins. Allow 10 mins to cool and serve as desired.

**Warning! This dish will be so incredibly delicious that I guarantee you will eat more than you want to. Enjoy!**