Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 375°F. Fit a baking sheet with a rack and coat with cooking spray.
Place flour, egg whites and breadcrumbs in separate shallow dishes. Dredge eggplant slices in flour, dip in egg whites and coat with breadcrumbs. Place on prepared rack. Bake for 45 minutes or until tender.
Spread 1 cup sauce over the bottom of a 13-by-9-inch baking dish. Place half the eggplant slices over sauce and season with 1/8 teaspoon each salt and pepper. Layer with 1 cup sauce, 1 cup mozzarella and basil. Repeat layering with remaining eggplant, salt, pepper, sauce and mozzarella.
Sprinkle 1/4 cup Parmesan over top and loosely tent with nonstick foil. Bake for 30 minutes or until bubbly.
Serve with cooked spaghetti, remaining Parmesan and, if desired, additional sauce.