Eggplant Parmesan

Ingredients

• 2 eggplants (about 2 pounds total)
• 3 egg whites
• 3 tablespoons water
• 1 cup fine dry breadcrumbs
• 1/2 cup freshly grated parmesan cheese (1 ounce) divided
• 1/4 cup slivered fresh basil leaves
• 2 1/2 cups basic tomato sauce or prepared marinara sauce
• 3/4 cup grated part-skim mozzarella cheese (3 ounces)
• 1/2 teaspoon salt or to taste
• Freshly ground pepper to taste

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