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To prepare eggplant: Preheat oven to 400°F. Place a large rack on a baking sheet and coat it with cooking spray.
In a pie plate, mix together panko, Parmesan, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites.
Dip each slice of eggplant into egg whites and then into panko mixture, coating both sides. Place eggplant on prepared rack. Bake for 45 minutes, until browned and tender.
While eggplant is baking, prepare sauce: Coat a medium nonstick skillet with cooking spray and place over medium heat. Cook garlic until lightly browned, about 3 minutes, stirring occasionally. Add tomatoes, oregano, salt and crushed red pepper. Simmer, stirring occasionally, for 10 minutes.
Put a large pot of water on to boil for the pasta. Tear basil into bite-size pieces and stir into sauce. Overlap eggplant slices slightly on the baking sheet, making four piles. Spoon sauce evenly over each portion (reserve a quarter of it for serving) and evenly sprinkle with mozzarella. Bake for an additional 10 minutes. Meanwhile, cook pasta according to package directions.
Serve eggplant with cooked pasta and reserved sauce.