Baked Egg White Eggplant Parmesan

Here is a recipe to make a healthier
for you baked eggplant parmesan.
I used egg white as the glue to
help the breadcrumbs batter the
eggplant slices and baked them.
Serve with a cut up fresh tomato.

Ingredients:
1 eggplant
1 cup Italian dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon black pepper
2 Large egg whites
Olive oil cooking spray

Directions:
Preheat oven to 400 degrees F.
Slice eggplant longways into 1/8" slices.
Sprinkle eggplant slices with salt
on both sides placed in a colander
and let it sit for 10 minutes.
Rinse and pat dry with paper towels.
Wisk egg whites in a large shallow bowl.
Put bread crumbs, parmesan, salt, and
pepper into another shallow bowl and mix.
Dip eggplant slices into egg whites
then coat with bread crumb mixture.
Set on a olive oil sprayed cookie sheet
and bake for 12 minutes on each side.