Layered Mediterranean Mozzarella Eggplant (Aubergine) Bake - cooking recipe

Ingredients

3 tablespoons olive oil (can use butter mixed with oil)
1 large onion, sliced (if you like onions, then use two)
1 tablespoon fresh minced garlic (or to taste)
salt or seasoning salt
pepper
2 lbs tomatoes, chopped
3 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
2 cups dry breadcrumbs (seasoned with seasoning salt, pepper and garlic powder and 4 tablespoons Parmesan cheese)
1/3 cup grated parmesan cheese
4 egg whites, lightly beaten
2 cups grated mozzarella cheese
3 lbs eggplants, peeled and cut crosswise into about 3/8-inch thick slices

Preparation

Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
In a medium frypan heat the olive oil over medium heat.
Add in onion and garlic; cook until softened.
Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
Set oven to 400 degrees.
Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
Top with the tomato/onion mixture.
Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
Bake uncovered until cheese is bubbly, about 15 minutes.
Delicious!