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eggplant parmesian

In a message dated 08/25/1999 7:20:40 AM Eastern Daylight Time, 
fatfree-request@xxxxxxxxxxx writes:

 Help! I have been using nonfat mozzarella and ricotta to make my
 favorite dinner -- eggplant parmesian. >>

I make a wonderful "parve" eggplant parmesian (no cheese) by making a mixture 
of 1/2 C. chopped onion, celery, green pepper, tomatoes and mushrooms.  Mix 
with 1/2 C  ff mayo. and 1/4 C katsup.  You spread a generous glob of it on 
eggplant slices that have  been breaded (matzo meal, Salt, pepper, paprika 
and 4 egg whites) and "fried" , and bake till golden.