Eggplant Parmesan - cooking recipe

Ingredients

2 medium Eggplants (about 1 pound each)
4 egg whites, beaten
1/2 cup dried Italian bread crumbs
1/4 cup unbleached flour
1/2 cup grated nonfat or reduced-fat Parmesan cheese, divided
Olive oil cooking spray
1 cup shredded nonfat or reduced-fat Mozzarella cheese

Preparation

Trim the ends of the eggplants, but do not peel. Cut each eggplant crosswise into 9 slices, each approximately 1/2-inch thick.