I need to thank my coworkers for making this recipe possible :) Erika showed up to work with some extra eggplants she needed to offload (I was happy to help) and Niki showed up with a bucketful of basil she was looking to offload (oh why thank you, don't mind if I do!). Needless to say, it was easy figuring out what I was having for dinner that evening! The recipe is straight from Eating Well (I just doubled the basil...come on I had it and it was tasty! Oh and I used whole wheat bread crumbs) Other than that, you can follow their recipe word for word :)
Eggplant Parm
from Eating Well
* 2 eggplants (about 2 pounds total)
* 3 egg whites
* 3 tablespoons water
* 1 cup fine dry breadcrumbs (I used whole wheat crumbs)
* 1/2 cup freshly grated Parmesan cheese (1 ounce), divided
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 cup slivered fresh basil leaves (I did more)
* 2 1/2 cups tomato sauce
* 3/4 cup grated part-skim mozzarella cheese (3 ounces)
Directions
Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.