Eggplant tomato stackers

Ingredients:
2 eggplants
1 cup whole wheat bread crumbs (seasoned)
salt and pepper to taste
1/4 cup grated parmesan cheese
1 whole egg
1/4 cup liquid egg whites (or one egg white)
tomato, sliced
fresh basil
olive oil
fresh mozzarella, sliced (OPTIONAL)

Directions:
1. Preheat oven to 400 degrees and lightly spray 2 cooking sheets with olive oil spray.
2. Slice eggplant into 1/2 in thick slices (I also peeled strips off but that was more aesthetic.) Place eggplant on paper towels and lightly salt on both sides. Let rest to release liquids for about 10 minutes. Pat off excess moisture.
3. Prepare batter. Mix egg and egg white in small bowl. Mix bread crumbs, salt, pepper and cheese in another small bowl.
4. Dip eggplant slices in egg mixture and then in bread crumbs. Cover and place on greased cookie sheet.

5. Bake for 10 minutes at 400 degrees. Flip over slices and cook for another 10 minutes.
6. Assemble stacks: eggplant, tomato slice (lightly salted, peppered, with a drizzle of olive oil), basil, slice of mozzarella (optional), eggplant. I opted not to use mozzarella and instead added another tomato slice for depth and it was delicious!