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1
Preheat oven to 400 degrees F. Once oven has reach desired temperature, place two baking sheets inside the oven to preheat for about 5 7 minutes prior to cooking.
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2
When the baking sheets are hot, spray them with cooking spray before proceeding with eggplant placement.
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3
Meanwhile, wash eggplants and slice them crosswise into rounds (not too thick, but not too thin).
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4
Add salt and pepper to beaten egg and egg white mixture in a shallow bowl.
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5
Mix breadcrumbs, parmesan cheese and Italian seasoning in another shallow bowl.
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6
Dredge eggplant in egg mixture and then into breadcrumb/cheese mixture.
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7
Continue with remaining eggplant, placing eggplant in a single layer on preheated baking sheets.
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8
Bake in the preheated oven for 15 minutes.
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9
Flip the eggplant and continue to cook for an additional 15 minutes.
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10
Eggplant should be crispy and make a knocking sound when tapped lightly with a fork.
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11
Pardon my non-culinary terminology, but thats the best way to describe it.
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12
Once crisp, place about 1/2 cup of marinara sauce on bottom of 9 x 13 casserole dish.
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13
Overlap eggplant slices in several rows and cover with additional sauce and mozzarella cheese.
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14
Cook for an additional 15 minutes.
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15
Garnish with fresh basil/parsley and serve over pasta or as a side dish.
