1 large, firm eggplant, peeled and sliced
1 cup egg whites (not beaten)
1 cup white flour
1 cup panko (Japanese breadcrumbs)
Oil for frying
Prepared tomato sauce
Grated Parmesan cheese
Peel and slice the eggplant. Slices should be no more than 1/4″ thickness. Prepare two half-sheet pans, one to hold the slices after coated, one covered in paper towel to drain after frying.
Dip each slice in water, then coat it with the flour, dip it into the egg whites and then into the panko crumbs being sure to coat both sides completely.
Prepare a frying pan by coating with oil and heat. Use medium heat. Fry each slice until golden brown and place on the sheet pan until ready for use.
Coat the bottom of the baking dish with sauce and layer the dish with the slices. Ladle a small amount of sauce over top of the slices, sprinkle with Parmesan cheese and mozzarella. Continue the layers, just as you would lasagna until all have been used.
On the last coating of sauce, ladle enough to cover the top completely, sprinkle the two cheeses over top and you’re ready to bake.
Bake in a 350 degree oven until all the cheese has melted. Serve with a side dish of pasta.