Eggplant Parmesan can either be a calorie-stuffed diet breaker or a delicious main or side dish.  Here's a healthier version that's fast and every bit as tasty.

Eggplant Parmesan

1 egg or 2 egg whites (Note)
1 pound (at least) eggplant
1/2 C. dried bread crumbs  (Note #2)
4 C. of your favorite spaghetti sauce
1/4 C.  chopped basil or 1 tsp. dried (Note #3)
1/2 tsp. black pepper
1 C. shredded mozzarella cheese, part skim
1/4 C. parmesan cheese
2 Tbsp. more dried bread crumbs
Non-stick cooking spray

Preheat oven to 400º F.  Line a baking sheet with foil and spray with cooking spray.  (Note #4)

Peel the eggplant or not (I don't) and slice into 1/4" slices.  Beat the egg until frothy.  Dip each slice of eggplant into the egg, then into the bread crumbs, pressing down so crumbs stick better to the eggplant.  Place on the baking sheet and spray tops with cooking spray.   Bake until slightly browned;  turn with kitchen tongs and continue to bake until golden brown. Remove from oven.

In a medium bowl, stir together spaghetti sauce, black pepper and basil.  Spoon about 3 Tbsp. of sauce into a 9" square glass baking dish or a similar casserole dish (I like CorningWare).  Place a layer of eggplant over the sauce and sprinkle with mozzarella.  Continue layers ending with sauce.  Mix the parmesan with the remaining bread crumbs and sprinkle over the top.  Put in the oven and reduce heat to 350º F.  Bake for about 20 minutes or until eggplant is hot, top is slightly browned, and sauce is bubbly.  Before serving, garnish with a few fresh basil leaves.

Note:  I use 1 whole Eggland's Best; they are higher in nutrition and lower in cholesterol.

Note #2:  Whole wheat bread crumbs are heathiest; gluten-sensitive people can use gluten-free crumbs.

Note #3:  An interesting substitute is to use chopped fresh dill instead of basil, both in the sauce and as a garnish.

Note #4:   Often instead of baking the eggplant, I spray both sides of the crumbed slices with cooking spray and brown them in a heavy large skillet.