3 large egg whites
3 T. water
1 cup plain, fine, dry bread crumbs
1/2 c. grated Parmesan cheese, divided
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 1/2 cups prepared marinara sauce
1/3 cup slivered fresh basil leaves or 1 T dried basil
1/4 tsp crushed red pepper flakes
1 c. grated part-skim mozzarella cheese, divided
Preheat oven to 375º. Lightly oil two large baking sheets and a 7"x11" baking dish. Set aside. Slice the eggplants crosswise into 1/2" slices. Don't peel.
In a bowl, whisk egg whites and water until frothy.
In a shallow dish, combine the bread crumbs, 1/4 cup of Parmesan cheese, salt and pepper.
One at time, dip eggplant slices into the egg white mixture, then coat both sides with the bread crumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20 minutes, or until golden and very tender when pierced with a knife.
Meanwhile, in a bowl, combine the marinara, basil and red pepper flakes. Spread about 1/2 cup of the sauce over the bottom of the prepared baking dish.
When the eggplant is done, arrange half of the slices over the sauce, overlapping them slightly. Spoon 1 cup of the remaining sauce over the eggplant, then top with 1/2 cup of mozzarella.
Arrange the remaining eggplant slices on top, pressing them down into an even layer. top with the remaining sauce, mozzarella and Parmesan cheeses. Bake, uncovered, until the sauce bubbles and the top is browned, 25-30 minutes.