Preparation / Directions:
Lightly oil or spray with Pam 2 baking sheets. Peel eggplant (if desired) and cutinto 1/4" slices. Whisk egg whites with 3 T water till frothy. In another bowl, mix breadcrumbs, 1/4 C cheese and spices. Dip eggplant slices into whites, then crumbs, and place in single layer on baking sheets. Bake at 400 for 15 min. or till golden. Spread about 1/2 C sauce in baking dish. Arrange half eggplant in casserole, top with 1/2 remaining sauce and mozarella and Parmesan. Repeat layers. Bake uncovered 15-20 min. at 400, till sauce bubbles and top is golden.