3 egg whites
3/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan cheese
2 tsp dried oregano
1 tsp garlic powder
1/4 tsp sea salt
2 globe eggplants (about 1 lb each)
14.5 oz can diced peeled tomatoes (no salt added)
2 garlic cloves
1 TBSP dried basil
1 cup mozzarella cheese
Pre-heat oven to 425 degrees and spray 2 baking sheets with olive oil spray.
Place egg whites in a shallow dish and lightly beat. Mix breadcrumbs, Parmesan, oregano, garlic powder and salt in shallow dish. Evenly slice each eggplant lengthwise into 6 slices (leaving you with 12). One at a time, dredge the slices in the egg whites, then the breadcrumb mixture. Place on baking sheet. Bake for 25 minutes until tender and crispy.
Combine the can of tomatoes (drain off 1 inch of liquid), garlic cloves and basil in a food processor. Blend until smooth. Transfer to a sauce pan and heat on low. Once the eggplant are done cooking, evenly spoon the tomato sauce among the eggplant slices. Top with mozzarella. Top 6 of the eggplant slices with 6 of the other eggplant slices, leaving you with 6 stacks.
Return the eggplant to the oven for about 6-8 more minutes until the cheese is melted.