Source: dLife

The eggplant is baked with seasoned bread crumbs and just a hint of Parmesan cheese

Servings

2 whole eggplant , cut crosswise into 1/2-inch slices (about 2 lbs)
4 egg whites
0.25 tsp salt
2 cup bread crumbs (whole wheat)
0.33 cup reduced fat grated parmesan cheese
1 medium garlic cloves , minced or pressed
2 tsp dried basil
3.5 cup no-salt tomato sauce
1 cup Cheese, ricotta, fat free
8 oz Cheese, mozzarella, reduced fat, shredded

1 Preheat the oven to 350 degrees F.
2 Slice the eggplant and set aside. Find a bowl in which the eggplant rounds can lie flat and lightly beat the egg whites and salt, if using,in it. In another large bowl, combine the bread crumbs, Parmesan cheese, garlic, and basil.
3 Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet that has been prepared with a light coating of oil. Bake the eggplant for about 20 minutes on each side, until tender and easily pierced with a fork.
4 Spread about half of the sauce in the bottom of an 8 X 12-inch glass or nonreactive baking dish. Layer about half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with about l 1/2 cups of the mozzarella. Use the rest of the eggplant slices for a second layer. Cover them with the remaining sauce and any extra bread crumb mixture. Sprinkle the top with the final 1/2 cup of mozzarella and bake, uncovered, for 25 to 30 minutes, until the cheese is melted and bubbly.

Once you've tasted this delectable eggplant dish, you will never again be tempted to fry eggplant slices again.