Baked Healthy Eggplant Parmesan


* 2 eggplant, peeled and thinly sliced

    * 4 egg whites, beaten

    * 4 cups Italian seasoned bread crumbs (homemade fresh is better!)

    * 6 cups marinara sauce, divided (I make my own from fresh or can tomatoes, onion, garlic and herbs...Mark Bittman is a great source for fresh sauce)

    * 1 (16 ounce) package mozzarella cheese, sliced (better quality cheese, better tasting dish)

    * 3 TBL grated Parmesan cheese, divided

    * 1/2 teaspoon dried basil

    * 3 cups fresh spinach leaves


   1. Preheat oven to 400 degrees F

   2. Dip both sides of eggplant slices in egg, and let egg drip off. Then press each side in  bread crumbs. Place in a single layer on a foil lined baking sheet, sprayed with PAM. Bake in preheated oven for 10 minutes on each side.

   3. In a 9x13 inch baking dish spread marinara sauce thinly to cover the bottom. Place a layer of eggplant slices in the sauce, layer first with fresh spinach leaves and then mozzarella cheese. Repeat with remaining ingredients, ending with a sprinkle of Parmesan cheese. Sprinkle basil on top.

   4. Bake in preheated oven for 35 minutes, or until golden brown.