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1
Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
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2
In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
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3
In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
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4
Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
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5
In a medium frypan heat the olive oil over medium heat.
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6
Add in onion and garlic; cook until softened.
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7
Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
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8
Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
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9
Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
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10
Set oven to 400 degrees.
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11
Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
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12
Top with the tomato/onion mixture.
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13
Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
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14
Bake uncovered until cheese is bubbly, about 15 minutes.
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15
Delicious!
