Healthier Eggplant Parm

I've cut down on the fat by using panko instead of breadcrumbs, egg whites instead of whole eggs, baking instead of frying, and reduced fat cheeses to really slim it down.  Taste has not been compromised- I promise!

Ingredients:
2 large eggplants (the long skinny ones are easier to cut and fit in the pan better, so I always buy those), peeled and cut long ways
6-8 oz panko (rice flakes found near breadcrumbs)
2-3 egg whites

1 egg
1 15oz container part-skim ricotta
1 tablespoon parsley, oregano, basil
1 teaspoon garlic
1 teaspoon salt, pepper

4 cups of sauce
1-2 cups shredded reduced fat cheese (mozzarella, toscano, asiago)

Preheat oven to 400.  If time allows, this first step will draw out the moisture giving you a more tender eggplant.  Sprinkle sliced eggplant lightly with salt and lay out on cooking racks or paper towels.  Let sit for 15 minutes, turning and re-salting after 8 minutes.  Then blot dry. 

Set up dipping station with egg whites in one pie dish and panko in a second.  Dip eggplant in egg whites then panko.  Lay out in single layer on sprayed baking sheets (I needed to use 3).  Bake for 12-15 until lightly browned and crispy.  Flip once during cooking time.

Lower oven to 350.  Combine ricotta, whole egg, herbs, garlic, salt and pepper in separate bowl.  Reserve for layering.

Lightly coat the bottom of 9x13 deep baking dish with sauce.  Then, start layering ingredients in this order: eggplant, ricotta mixture, sauce, shredded cheese.  You should get about 3-4 layers ending with shredded cheese.

Bake at 350 for about 45 minutes covered for most of the time, then uncovered for last 15.  It should be hot throughout with bubbly and brown cheesy deliciousness. 

Serve with a green salad and garlic bread.