Preheat oven to 400°

Put whole wheat flour in a bowl, season with Mrs. Dash Italian seasoning (or garlic powder & Italian Seasoning), Kosher salt and pepper.

Whisk one egg with the milk, in another bowl, to make an egg wash (season this, as well).

Pour the Italian bread crumbs into a third bowl.

Dredge each eggplant in the flour, then put in egg wash, turning to coat well. Lift out and let excess wash drip off. Place in final bowl, and lightly press the crumbs on to ensure they stick well.

Arrange the breaded eggplant "planks" on a baking sheet. Spray with no-stick spray, flip and spray other side.

Bake for 10 minutes, flip the eggplant, and bake for another 10 minutes. When you remove the eggplant, cut the oven down to 375°.

While eggplant is baking, put olive oil in saute pan on med-high heat. Add onions and saute until nearly cooked, add mushrooms saute and season with salt and pepper. Set aside when done.

Mix the Ricotta with 1 egg white, scallions, basil, Parmesan cheese, salt and pepper. Set aside.

Coat bottom of shallow pan with pasta sauce. Place 4 of the eggplant slices in the sauce.

Top with the Ricotta mixture, and about a ¼ of the mozzarella.

Now add the mushroom and onion saute, then another ¼ of the mozzarella and a few dollops of sauce.

Top with the remaining breaded eggplant planks. Spoon on sauce over each, and smooth out to cover. Finish with the rest of the mozzarella.

Bake at 375°, for 25 minutes.