Recipe yields 6 servings
2 large eggplant
3 large egg whites
1 1/2 cup bread crumbs
2 cups tomato sauce
2 cups shredded mozzarella cheese
1 cup shredded parmigiano-reggiano cheese
Preheat your oven to 400 degrees. Slice your eggplant. I like mine on the thinner side, but you can slice based on your preference.
Place your egg whites in one bowl and your breadcrumbs in another. This is going to be your prep station.
Prepare your baking sheet by coating it with non-stick cooking spray. For each slice of eggplant, dip first in the egg whites and the coat with breadcrumbs. Place each piece flat on the baking sheet.
Bake the eggplant for 10 minutes and then flip. Bake for an additional 5-8 minutes. While eggplant is in the oven, coat the bottom of your baking dish with a layer of tomato sauce. When you remove eggplant from the oven, create your first layer of eggplant on top of the sauce.
Continue the layering process alternating between tomato sauce and eggplant until you have used up all your eggplant. (Note: You can also add cheese in between each layer - I needed to keep it on the lighter side so I skipped this step, but if your a cheese lover, go for it!)
Coat the top layer of eggplant with your remaining sauce. Sprinkle shredded mozzarella and shredded parmigiano-reggiano over the top.
Return to the oven for 8-10 minutes. You want the eggplant and sauce to be heated through and the cheese to be melted.
Dish it out and enjoy!