Heat oven to 375°. Fit a baking sheet
with a rack and coat with nonstick
Place flour, egg whites and panko in
separate shallow dishes. Dredge eggplant slices in flour, dip in egg whites and coat
with panko. Place on prepared rack. Bake
at 375° for 45 minutes or until tender.
Spread 1 cup of the sauce over the
bottom of a 13 x 9-inch baking dish. Place
half the eggplant slices over sauce and
season with 1/8 tsp each of the salt
and pepper. Layer with 1 cup of the sauce,
1 cup of the mozzarella and the basil.
Repeat layering with remaining eggplant,
salt, pepper, sauce and mozzarella.
Sprinkle 1/4 cup of the Parmesan over
top and loosely tent with nonstick foil.
Bake at 375° for 30 minutes or until
Serve with cooked spaghetti,
remaining Parmesan and, if desired,
fat by a third